Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat
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|2 Bananas (1 cup)
1 cup Corn Flour (masa)
(To enlarge the photo of the banana corn flat bread, click on the photo or link)
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 the bananas and place them into the container of a blender, cover the container and run the blender until the bananas become liquefied.
Place the corn flour in a mixing bowl, add the liquefied bananas and mix or knead together into the consistency you desire, adding a little water or flour as needed.
If you are making the dough the soft way, scoop it out onto a large microwaveable plate, smooth it out and place in the microwave oven on high heat for about 5 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, flatten it 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 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.