Breads · ALWAYS FREE
Skillet corn flatbreads
Thin, pliable skillet breads made with yellow cornmeal and wheat flour, with browned spots and a warm corn flavor.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Put the cornmeal and salt in a heatproof bowl. Bring 6.35 oz of the water to a boil, pour it over the cornmeal and stir carefully. Let stand for 10 minutes to hydrate and become safe to handle.
- Add the flour, olive oil and remaining 1.41 oz water. Mix, then knead in the bowl for 2–3 minutes until cohesive. Cover and rest for 20 minutes. The dough should be soft and slightly tacky; the rest helps the cornmeal hydrate before rolling.
- Divide into 8 equal pieces. Keep covered while working. Roll each piece between two sheets of parchment to a roughly 14–15 cm circle, about 3 mm thick; peel off both sheets before cooking. No additional flour or pan oil is included.
- Heat a heavy, well-seasoned skillet or nonstick skillet over medium heat. Cook one round at a time for about 2 minutes on the first side and 1½–2 minutes on the second, until the surface is dry, scattered brown spots appear and there is no wet dough inside. Adjust the heat if spots blacken before the middle cooks. Allow about 30–35 minutes for all 8.
- Stack the cooked flatbreads in a clean towel for 5 minutes so they stay pliable, then serve 1 per portion. Cool leftovers, wrap airtight and refrigerate within 2 hours; use within 3 days or freeze separated by parchment. Rewarm briefly in a covered skillet. These contain wheat and are not gluten-free corn tortillas.
Estimated nutrition
Per serving · 1 of 8- Calories
- 160 kcal
- Protein
- 3.4 g
- Total carbohydrate
- 29.1 g
- Total fat
- 3 g
- Total sugars
- 0.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Wheat flour, degermed yellow cornmeal, water, olive oil and salt are the complete dough. No dairy, egg, animal fat or sweetener is included. Wheat flour means this recipe is not Gluten-Free.
Required label checks: Use plain flour and cornmeal with no dairy or animal-derived additions; no butter is added to the pan.
Supporting reference · Supporting reference - Vegan: Wheat flour, degermed yellow cornmeal, water, olive oil and salt are the complete dough. No dairy, egg, animal fat or sweetener is included. Wheat flour means this recipe is not Gluten-Free.
Required label checks: Use plain flour and cornmeal with no dairy or animal-derived additions; no butter is added to the pan.
Supporting reference · Supporting reference - Dairy-Free: Wheat flour, degermed yellow cornmeal, water, olive oil and salt are the complete dough. No dairy, egg, animal fat or sweetener is included. Wheat flour means this recipe is not Gluten-Free.
Required label checks: Use plain flour and cornmeal with no dairy or animal-derived additions; no butter is added to the pan.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
