Recipes
Southwestern Corn Flat Bread

Southwestern Corn Flat Bread

Ingredients

2 cups Corn Flour (masa)
1/2 cup Nutritional Yeast, flakes
2 cups Onion, pureed
1 - 6-oz. can Tomato Paste
2 tsp. Cumin, ground
2 tsp. chili Powder
1 tsp. Cilantro, dried leaves
1 tsp. Basil, dried leaves
Cayenne Pepper OR Hot Sauce, to taste

Prepartions

There are basically two ways of making an unleavened flat bread: the ingredients can be mixed together into the consistency of a thick pancake batter, or kneaded together like bread dough. With either method, the finished texture of the flat bread will be chewier than leavened bread, and more like that of a pita or tortilla.

Peel and wash the onions, cut into chunks, and place them into the container of a blender, add the tomato paste and hot sauce,  cover the container and run the blender until the onion mixture become liquefied.

Place the corn flour and the other dry ingredients in a mixing bowl, mix thoroughly, and add the liquefied onion mixture and mix or knead together into the consistency you desire, adding a little water or flour as needed.

Baking

If you are making the dough the soft way, scoop it out onto microwaveable plates of the size flat bread you desire, smooth it out to a 1/4 inch thickness, and place in the microwave oven on high heat for about 3-4 minutes or until the top surface is no longer soft like batter in the center. Then using a spatula, carefully slide it around and under the flat bread to loosen it from the plate and flip it over. If it is still soft on the bottom, then bake for another minute or two, until it is not longer wet. Be careful not to over cook.

If you are making the flat bread from a bread dough consistency, dust the outside of the dough ball which a little flour, roll into a log, cut into the number of flat breads you desire to make, dust the outside cut ends with a little flour, flatten each piece out into a flat round shape, and bake either in the microwave oven (as above), but shorten the baking time a little, or bake in a conventional oven at 350 degrees on a pizza or baking pan until it bakes to the consistency you desire. You may also notice that the flat bread may begin to puff up and separate like a pita bread. In the conventional oven, it is not necessary to turn over the flat bread, but as soon as the bread is firm to the touch, but not hard, remove from the oven and cool on a wire rack.

When baked, remove from the oven, serve, and enjoy with a large tossed salad, or with your favorite Tex-Mex, or Southwestern style meals.

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