Breads
Galettes de Maïs (Corn Flatbread)
Ingredients
- - 250 g (2 cups) fine cornmeal
- - 1/2 tsp salt
- - 1 tsp baking powder
- - 250 ml (1 cup) warm water
- - 2 tbsp vegetable oil, plus extra for cooking
Method
- In a bowl, combine the cornmeal, salt and baking powder.
- Add the warm water and oil, mixing until a soft, pliable dough forms.
- Divide the dough into small balls and flatten each into a round about 0.5cm (1/4 inch) thick.
- Heat a lightly oiled frying pan or griddle over medium heat.
- Cook each flatbread for 3-4 minutes per side until lightly charred and cooked through.
- Serve warm alongside soups and stews.
Introduction: These simple corn flatbreads, made from ground maize and pan-cooked until lightly charred, are a quick and versatile bread served alongside stews or eaten on their own as a snack throughout the country.
Cultural Background: These simple corn flatbreads, made from ground maize and pan-cooked until lightly charred, are a quick and versatile bread served alongside stews or eaten on their own as a snack throughout the country.
Tips: Keep the dough balls covered with a damp cloth while shaping to prevent them from drying out.
Variations: Mix in finely chopped spring onion or a pinch of chilli powder for extra flavour. Naturally vegan.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a dry frying pan over medium heat for 1-2 minutes per side.
Nutrition: Per piece (approx.): 150 kcal, 3g protein, 24g carbohydrate, 5g fat, 2g fibre.
FAQs:
Q: Can I use coarse cornmeal instead of fine?
A: Fine cornmeal gives a smoother, more pliable dough; coarse cornmeal can be used but the texture will be grainier.
Q: Can these be made without baking powder?
A: Baking powder gives a slightly lighter texture, but the flatbreads can be made without it for a denser, more traditional result.