Galette de Maïs (Corn Flatbread)
The Quirky Foodster Team
Ingredients
- Cornmeal — 200 g (1 1/2 cups)
- All-purpose flour — 100 g (3/4 cup)
- Salt — 1/2 tsp
- Baking powder — 1 tsp
- Warm water — 200 ml (3/4 cup)
- Vegetable oil, plus more for the pan — 2 tbsp
Method
- In a bowl, combine the cornmeal, flour, salt and baking powder.
- Add the warm water and oil, mixing until a soft, slightly sticky dough forms. Knead briefly for 2-3 minutes.
- Divide the dough into 6 equal balls and flatten each with a rolling pin into a disc about 15cm (6 inches) wide and 5mm thick.
- Heat a lightly oiled griddle or pan over medium heat.
- Cook each flatbread for 3-4 minutes per side until lightly charred spots appear and the bread is cooked through.
- Serve warm, alone or alongside soups and stews.
Introduction: These humble, pan-fried corn flatbreads are a rustic staple in rural Benin, cooked quickly over an open
flame or stovetop and eaten alongside stews or on their own with a smear of butter.
Cultural Background: These humble, pan-fried corn flatbreads are a rustic staple in rural Benin, cooked quickly over an open
flame or stovetop and eaten alongside stews or on their own with a smear of butter. Their simplicity makes
them a practical everyday bread for households without an oven.
Tips: Keep the dough covered with a damp cloth while shaping the remaining balls to prevent it from drying out
and cracking.
Variations: Add finely chopped spring onion or a pinch of chilli powder to the dough for a savoury twist.
Vegetarian/Vegan: Already vegan as written.
Storage: Store in an airtight container or wrapped in foil at room temperature for up to 2 days.
Reheating: Reheat briefly on a dry pan over medium heat, about 1 minute per side.
Nutrition: Approx. 160 kcal, 3g protein, 5g fat, 26g carbohydrates per flatbread.
FAQs:
Q: Why is my flatbread cracking at the edges?
A: The dough is likely too dry – add a splash more water, a tablespoon at a time, until pliable.
Q: Can this be made without a griddle?
A: Yes, a regular non-stick frying pan works just as well.
- Cornmeal — 200 g (1 1/2 cups)
- All-purpose flour — 100 g (3/4 cup)
- Salt — 1/2 tsp
- Baking powder — 1 tsp
- Warm water — 200 ml (3/4 cup)
- Vegetable oil, plus more for the pan — 2 tbsp
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