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Chinese Corn Flour Flatbread

1 min read

This northern-style flatbread is delicious served with Rice Congee with Shiitake Mushrooms and Peas for a rib-sticking meal. Not to be confused with cornstarch, corn flour is finely ground cornmeal—in a pinch, coarse-ground yellow cornmeal can be further ground in a spice grinder or food processor fitted with the knife blade.


1 1⁄2 cups corn flour

1⁄2 cup all-purpose flour

1 teaspoon active dry yeast

1⁄2 teaspoon salt

1 1⁄4 cups warm water (105–115F; 40–45C)

Flour, for dusting

1 tablespoon peanut oil

In a large bowl, combine the dry ingredients. Add the water, mixing with a wooden spoon and then kneading with your hands to combine. Turn mixture out onto a floured work surface and continue kneading until soft and smooth, 5 to 10 minutes.

Place in a lightly oiled clean bowl, cover with a damp kitchen towel, and place in a warm place to double in bulk, 1 to 11⁄2 hours.

Punch down the dough and divide into 3 equal portions. Roll each portion into a 5-inch round about 1⁄2 inch in thickness. In a 12-inch nonstick skillet, heat the oil over medium heat, swirling to evenly coat. Add the bread rounds and cook until golden and cooked through, about 5 minutes per side. Serve warm or at room temperature.

{PER SERVING} (per 1⁄6 of recipe) Calories 155 • Protein 3g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 31g • Dietary Fiber 4g • Sodium 180mg

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