Unleavened Bread
Ingredients
Directions
Prepare the corn
Soak corn in lime water until softened.
Grind the corn to a fine paste using a stone slab and roller.
Cook
Form the paste into flat cakes.
Cook the cakes on a hot griddle until lightly browned on both sides.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the bulk of the dough, giving the cakes their body and corn flavor.
- Lime water
- Softens the corn so it grinds into a smooth paste that holds together when shaped.
- Water
- Moistens the cornmeal so it can be formed into cakes.
The step that matters
Cooking the cakes on the griddle. The griddle must be hot enough to brown the surface quickly. Cooking too gently dries the cakes without developing the browned, toasty flavor, while too much heat can scorch the outside before the centre sets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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