Mchadi: Cornmeal Flatbread for Lobio
Simple, dense cornmeal flatbreads with a crispy crust and soft interior. Perfect as a side for beans, vegetables, or cheese.
- Time
- 20 min
- Serving
- 291 kcal
- Ingredients
- ≈ $0.22
- Protein
- 5 g
Ingredients
- 1 Cornmealpack 700 g ≈ $2.40 65 g
- 2 Sunflower oil 8 ml
- 3 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix cornmeal1 with salt, then gradually add warm water until a thick, soft dough forms.
Let the mixture rest for 5 minutes so the cornmeal1 absorbs the liquid.
Shape 2 small oval flatbreads with damp hands.
Heat oil in a skillet over medium heat and fry the flatbreads for 5–6 minutes per side.
Remove when the crust is golden and the flatbreads hold their shape.
Tips
- Why it works
- Let the dough rest for 5 minutes so the cornmeal absorbs the water and the flatbreads don't fall apart when frying. If you skip the rest, the dough will be dry and crumbly.
- Substitutions
- Swap sunflower oil for butter (8 g), but the flatbreads will be less crisp. Use corn flour (65 g) instead of cornmeal, but the dough will turn out runny, so add 10 g of cornmeal.
- Common mistakes
- The flatbreads won't cook evenly over high heat: the crust burns while the middle stays raw. Check the color on the underside, it should be golden.
- Storing and reheating
- Keep in a closed jar in the fridge for 2 days and reheat in a pan for 3 minutes on each side. Don't freeze, the dough will turn damp.
- Serve with
- Serve with lobio or feta when you need something quick and filling for the whole family.
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