for 8 pieces

Dough

150 g	coarsely ground polenta (Bramata)
150 g	cornmeal
150 g	white flour
1 ½ tsp	salt
1 tsp	baking powder
½ dl	sunflower oil
2 dl	lukewarm water

Shape

a little

white flour

How it's done

Dough

Mix the polenta, flour, salt and baking powder in a bowl. Add the oil and water, mix and knead until you have a smooth dough. Shape the dough into a ball, cover and leave to rest for approx. 30 mins.

Shape

Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out into circles (approx. 15 cm in diameter). Hang the flatbreads between two grille bars.

Bake

Approx. 10 mins. in an oven preheated to 200 °C (convection).

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