Corn & Fenugreek Flatbread
I just love the nutty and subtle sweet flavor of corn flour. This flatbread recipe is filling and satisfying, yet light on your stomach, and it goes perfectly with my Mustard Greens Saag and my Mashed Roasted Eggplant Dip. It also freezes very well, so I often make a big batch and save some for later!
Ingredients
- 2 cups corn flour, (or masa harina)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Salt
- 3/4 teaspoon carom seeds, (optional)
- 2 tablespoons dried fenugreek leaves, (optional)
- 1/4 cup grapeseed oil
- 1 cup warm water
- Olive oil spray
Instructions
- Mix all dry ingredients in bowl.
- Add oil and ½ cup water.
- Using spatula or wooden spoon, mix dough well and let sit at room temperature for 10 minutes.
- And water as needed and knead into dough using hands.
- Form 8 medium-sized balls of dough.
- Using 2 large plastic baggies, put each dough ball between bags and roll with rolling pin into round, flat shapes.
- Roast dough on both sides on griddle with 2-3 sprays of olive oil each until both sides are well browned and cooked.
- Serve immediately.