Crisp Cornmeal Flatbread
A crisp cornmeal flatbread, enjoyed on its own as a snack or served alongside a meal.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 cups
stone-ground cornmeal
1/2 cup
salt
1-1/2 teaspoons
cayenne pepper or hot paprika
1/4 teaspoon
active dry yeast
2-1/4 teaspoons (1 envelope)
warm water (about 110°F (45°C))
1/2 cup
olive oil
1/3 cup
Cornmeal (for rolling the dough)
to taste
Instructions
1
Step 1
In a food processor bowl fitted with the metal blade, combine the flour, cornmeal, salt, and cayenne. Pulse a few times to mix.
2
Step 2
In a medium mixing bowl, stir the yeast into the water, then stir in the oil. Add the liquid to the food processor and pulse to form a soft dough. Run the machine continuously for 10 seconds.
3
Step 3
Invert the food processor bowl over an oiled mixing bowl to release the dough. Carefully remove the blade and transfer any dough on it to the bowl. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
4
Step 4
Turn the rested dough out onto a floured work surface and use a dough scraper to fold the dough over itself a few times.
5
Step 5
Return the folded dough to the oiled mixing bowl (you may need to re-oil it first) and turn the dough so the top is also oiled. Cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 1 hour, depending on room temperature.
6
Step 6
Position oven racks in the upper third and lower third of the oven and preheat to 350°F (180°C).
7
Step 7
Turn the risen dough out onto a work surface lightly dusted with cornmeal. Without deflating it too much, use a dough scraper or knife to divide the dough in half. Working with one piece at a time, gently press it into a rough rectangle with the palms of your hands.
8
Step 8
Lightly dust the dough with cornmeal and roll it out as thin as possible, keeping in mind the size of the baking sheets you will be using. If the dough becomes very difficult to roll, set it aside, cover with a towel or plastic wrap, and work with the second piece.
9
Step 9
When one of the pieces of dough is large enough, trim any thick edges with scissors and slide it onto one of the prepared baking sheets. Repeat with the second piece of dough.
10
Step 10
Prick the dough all over with the tines of a fork at 1-inch (2.5 cm) intervals. Bake the flatbreads for about 20 minutes, until golden and crisp. Midway through baking, switch the sheets from the lower third to the upper third of the oven and vice versa, rotating each sheet from front to back. Cool the baked flatbreads on the sheets on racks.
