Savory Corn Flatbread recipe

4 servings

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sun-dried tomato pesto

2 tablespoons cold water, or as needed

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.

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.