Corn Flatbreads with Water and Vegetable Oil
A gluten-free alternative to wheat baking. Corn Flatbreads with Water and Vegetable Oil follow a simple recipe you can make any time. Minimum ingredients, maximum enjoyment. These savory flatbreads can be served with tea, with soups, or as an appetizer for a festive table.
Updated : 02 July, 2026
Easy
About 20 min.
Ingredients
200 milliliters
Water
200 grams
Cornmeal
2 tablespoon
Vegetable oil
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients.
Step 2
Sift the corn flour into a deep bowl. Add the salt and mix.
Step 3
Make a small well in the flour and pour in a little boiling water. It is very important not to pour in all the boiling water at once, because depending on the consistency of the dough, you may need less. Gradually knead a very pliable dough. The dough will not be completely smooth and will crumble in your hands. That is why it cannot be rolled out with a rolling pin.
Step 4
So the corn flatbreads need to be shaped by hand. The pieces should be small, oval or round, about 5 mm, about 1/4 inch, thick.
Step 5
Heat the vegetable oil in a skillet. Place the prepared corn pieces into it. Fry the flatbreads over medium heat for about 5 minutes, until golden brown. Then turn them over and fry on the other side for about 5 more minutes.
Step 6
Transfer the finished corn flatbreads to a plate and serve. Enjoy your meal!
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