Savory Corn Flatbread

Savory Corn Flatbread


"This tasty flatbread- flavored with sun-dried tomato pesto -is about as far from a traditional recipe as you can get. One evening I had the urge to bake something, so I improvised with the ingredients at hand. My family and I have been hooked ever since. As well as tasting great, this recipe is incredibly quick and easy, because it's heated on a stovetop, rather than in the oven."

Ingredients 10 m {{adjustedServings}} servings 136 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium bowl, mix together the flour, cornmeal, baking powder and salt. Mix in the sun-dried tomato pest until evenly distributed. Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball.
  2. Heat a large heavy skillet over medium heat. Form the dough into a ball. On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust. Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side. When done, each side should have several browned spots. Serve immediately, or store at room temperature. It keeps very well.
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Reviews 8

  1. 8 Ratings


This is a response to the last review. This is my recipe, and I can see why it didn't turn out so well for you-- the website administrators didn't get it quite right (they edited my recipe slightly). You're absolutely correct-- 2 tablespoons of water is not nearly enough. The trick is to keep adding water until it holds firmly together, but is not overly sticky. Furthermore, 3 or 4 minutes a side is probably too much-- 1-2 minutes per side is more like it, although it depends on how thick you make each one. I hope this helps you enjoy it more, although it's probably a matter of personal taste more than anything else. Happy cooking!

the allrecipes staff

We have rewritten the ingredient line for water in response to the submitter's comments to leave room for more flexibility.

Abby M

Ummm...I'm still trying to figure out what to say about this. It's....different. It's...pasty. It needed a lot more water than two tablespoons. It is...not good...but not horrible either. It is edible. I'm thinking about using it as a base for taco pizza. Try's easy enough and if someone can figure out a modification for this recipe that makes it a lot better...let me know. However, I am going to use it for a taco pizza base for my lunch, but I don't think I'll make it again.