Moroccan · Bread
Cornmeal Griddle Bread
A rustic flatbread of cornmeal loosened with a little wheat flour, giving a sunny yellow crumb with a gentle sweetness and slightly crumbly bite — bread of the Rif and other maize-growing regions. Cooked on a griddle, it is lovely warm with olive oil, honey or a soft cheese.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 6
- Level
- Medium
Ingredients
- 250 g fine cornmeal (maize flour)
- 250 g bread flour
- 1 tsp salt, 1 tsp sugar, 7 g dried yeast
- About 340 ml warm water
- 1 tbsp olive oil
- Fine semolina, for dusting
Method
- 1
Scald the cornmeal
Stir a little boiling water into the cornmeal first to soften it, then cool — this stops a gritty bread.
- 2
Make the dough
Mix in the flour, salt, sugar and yeast, add the remaining warm water and oil and knead 8 minutes to a soft dough.
- 3
Rise
Cover and rise about 1 hour; cornmeal breads rise gently.
- 4
Shape and rest
Divide into rounds, flatten to 1 cm on a semolina-dusted surface and rest 20 minutes.
- 5
Griddle
Cook on a hot dry pan 8 minutes a side until golden, blistered and cooked through.
Chef's tips
- Scalding the cornmeal with a little boiling water softens it and improves the texture noticeably.
- Use fine cornmeal, not coarse polenta grains, or the bread will be gritty and fall apart.
Frequently asked questions
Can I make it gluten-free?
Not easily here — the wheat flour binds the crumbly cornmeal; a gluten-free flour blend would be needed and the texture changes.
What do I serve it with?
It shines with olive oil and honey, fresh cheese, or alongside a bean stew — anywhere a slightly sweet, crumbly bread suits.