Cornmeal flatbread-cake
Description
The pastry is simple and quick to prepare. In Italy, this pie-like flatbread is baked with various additions—ham, carrots, and even fresh cucumbers are commonly used. The recipe is easy, the cooking process is very straightforward, and the result is an unusual and aromatic flatbread that pairs perfectly with soup for lunch or even with tea for dinner. Give it a try—you won't regret it. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. First, bake the peppers in the oven. Bake for about 25 minutes at 200 degrees.
- 2
Step 2
2. Then place the peppers in a bowl and cover with plastic wrap. Once cooled, the skin will easily peel off.
- 3
Step 3
3. Mix cornmeal, flour, salt, baking soda, and baking powder.
- 4
Step 4
4. Add kefir, eggs, and honey. Mix well.
- 5
Step 5
5. Melt the butter and let it cool, then grate the cheese on a medium grater. Set aside about 1/3 of the cheese to sprinkle on the bread.
- 6
Step 6
6. Peel the pepper and remove the core with seeds, then cut the flesh into pieces. Cut the tomatoes into 2-3 parts as well. Tomatoes should preferably be oil-free.
- 7
Step 7
7. Add the butter and 2/3 of the grated cheese to the dough, mix well.
- 8
Step 8
8. Add pepper and tomatoes and mix again.
- 9
Step 9
9. Line a baking sheet with parchment paper, pour in the batter. Sprinkle with cheese.
- 10
Step 10
10. Bake in a preheated oven at 200 degrees Celsius for about 35-40 minutes, until a wooden toothpick inserted comes out dry. Then immediately transfer to a wire rack and let it cool.
- 11
Step 11
11. A very tasty and unusual flatbread-cake, worth baking and trying :)