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Crisp Cornmeal Flatbread

Blog post by gaaarp.

The fifth recipe in the Breads section of The Modern Baker, and the last in a series of flatbreads, is Crisp Cornmeal Flatbread. This bread is actually what I would consider a cracker rather than a flatbread. When I think of flatbread, I think of pita bread, naan, tortillas, and the like. But that was OK with me, because I was a little flatbreaded out at this point.

I was looking forward to these crackers, as they had some interesting ingredients that I thought would lead to great flavor. One of the ingredients was cornmeal. As it happened, I had just visited the farmer’s market and picked up some red cornmeal, so I decided to use it in this recipe.

The other ingredient that we haven’t seen thus far in the book was cayenne pepper. And even though the recipe only called for 1/4 teaspoon, I knew a little would go a long way, especially in crackers.

I began by mixing the ingredients in the food processor, then setting the dough aside to rise.

After the dough had risen, I divided it into two piece, which I then rolled out to make the crackers. The directions say to roll the dough to the size of the pan on the work surface, then transfer it to the pan. I decided to bake my crackers on Silpat, so I rolled each half on the Silpat, then lifted it onto the pan.

I rolled the dough out to the edges of the Silpat, then trimmed the overlapping bits.

I was left with a very thin dough that almost completely covered the baking surface.

I baked the flatbreads in a 350° F oven for about 20 minutes, until they were golden brown and crisp.

They came out beautifully. The cornmeal gave a nice color and nutty flavor, and the crackers were crunchy with just a bit of heat from the cayenne. And talk about flat….

I broke the bread into irregular pieces and put them in a bowl. It looked great; unfortunately, we ate them all before I had a chance to take a picture.

This recipe is right up there with the pita bread as my favorite of the flatbreads. Definitely one to make again.

Comments»

1. Kayte - September 29, 2010

Loved these, so good, such a pretty color, and the crunchy cornmeal is very nice. Here’s my post:
http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2010/09/modern-baker-crisp-cornmeal-flatbread.html

2. gaaarp - August 3, 2010
3. kclever - July 11, 2010

Yes, I had some problems. I love cornbread, so it’s on the do-over list!

4. gaaarp - July 10, 2010

kclever’s post: http://threecleversisters.com/2010/07/10/crisp-cormeal-flatbread-modern-baker-challenge/. She had some problems with this one, but said she might try again.


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