Sweet Corn Flatbread Recipe made with Canned Corn
Equipment
- 1 Danish Dough Whisk
Ingredients
- 1 (15 oz) can whole kernel corn (no salt added) , or about 1 ½ cups of corn kernels*
- 1 ¾ cups bread flour (210 g), sifted and leveled**
- ¼ cup corn meal (40 g), can sub with ¼ cup bread flour
- ½ tsp instant yeast
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 Tbsp light olive oil or other neutral flavored oils like grapeseed oil
Instructions
- Prepare corn puree*** by blending the corn kernels in a mini blender until creamy. If using regular (salt added) canned corn, be sure to rinse the corn with water a few times to remove the excess salt.
- Mix all the dry ingredients (bread flour, corn meal, yeast, sugar, salt) in a clean bowl.
- Add the corn puree to the dry ingredients, until just combined.
- Stir in olive oil. The dough will be sticky, shaggy and rough on the surface.
- Cover the bowl with a loose fitting lid, or with a plastic wrap with one side left slightly open.
- Let the dough sit at room temperature for 1 hour.
- Now transfer the bowl with the dough (don't stir or punch down the dough) to the fridge and let it sit in the fridge overnight (or 10-12 hours).Note: You can keep the dough in the fridge for up to 5 days if you wish.
- Take the bowl out of the fridge and allow it to return to room temperature (about 1-2 hours).
- Remove the dough from the bowl, and place on a generously floured surface.
- Gently deflate the dough and divide into 4 pieces.
- Use your hands or a rolling pin to stretch out each of the divided dough into 8 inch diameter rounds.
- Preheat a skillet with 1 Tbsp of olive oil, coconut oil or butter.
- One at a time, cook the flatbreads in the skillet. Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
- Once the flatbreads are cooked in the center, and golden brown, remove from pan skillet allow them to cool slightly before eating.
- Repeat with the rest of the flatbread doughs. Enjoy!
- Enjoy! The flatbreads can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*I used canned corn, but the corn can be from fresh, or from frozen. Here's how you should prep the corn depending on which you use:
- Canned Corn - For best results, drain and rinse the corn with water before using. It's best if you can find a "no salt added" corn. If not, we can also adjust the salt that's added to the bread by using half the amount of salt called for in the recipe.
- Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
- Fresh Corn - Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
- Cooked Corn - no prep required on this one :)
Nutrition
Calories: 310kcalCarbohydrates: 56gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 785mgPotassium: 135mgFiber: 2gSugar: 3gVitamin A: 32IUVitamin C: 1mgCalcium: 42mgIron: 1mgZinc: 1mg***Net Carbs: 54g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!