Polenta Crusted Flatbread - Easy to Make Recipe

Okay my flatbread wasn't exactly what you'd call flat!  But it was rather moreish and so easy to make.  Polenta is ground cornmeal and available in any good supermarket usually somewhere near to the pasta shelf. 

Polenta Crusted Flatbread

It also was the nearest taste I've ever got trying to make the 'Hearty Italian' bread they serve in SubWay the high street sandwich shop.
Adapted from a recipe I saw in The Guardian online.

Polenta Crusted Flatbread out of  oven
To make Two Large Flatbreads you will need:
50g uncooked polenta, plus a little more for dusting
100ml boiling water
170ml cold water
7g sachet fast-action yeast
300g strong bread flour, plus extra for kneading and shaping
1 teaspoon salt
35ml Olive oil, plus a bit more for drizzling

Put the polenta in a bowl, pour on the boiling water and stir. Leave for two to three minutes, to thicken slightly,
then stir in the cold water until smooth.
Add the yeast, stir to dissolve, then add the flour, salt and oil. Mix to a soft, sticky dough, cover and leave for 10 minutes.
On a lightly floured surface, knead gently for 10 minutes or 5 minutes in a mixer.  Return to the bowl, cover and leave for 30 minutes before using.

Shape and Bake the Flatbreads:
Preheat your oven to 240C (220C fan-assisted) 465F or Gas mark 9

Lightly dust a baking tray with polenta.
About 15 minutes before you want to bake, cut the dough into two, shape into balls, cover and leave for five minutes.
One at a time, and using flour to stop it sticking, roll each piece into an oval.
Pop them onto the baking tray, sprinkle with a little more un-cooked polenta and drizzle with olive oil.

Flat Bread

Bake for about 15 minutes, until golden.  Cool on a wire rack.

Polenta Crusted Flatbread

1 comment

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