Bittman’s Flatbread

We made it tonight, without the okra, but with cornflour.  I’m putting the recipe below because Bittman tells you the whole wheat version in his video (you should watch it for the reasons Phil stated below), but doesn’t write the recipe out in the article.

Bittman’s Flatbread


olive oil (or any oil or butter you like)
1/2 cup whole wheat flour
1/2 cup cornflour
1 1/4 cup water (or up to 1 1/2 cup)
healthy dash of salt
spices that you like (we used a heaping tablespoon or more of garam masala)

To Do:

1. Preheat oven to 400F.
2. Heat up a tablespoon or so of olive oil or butter or vegetable oil over medium low heat in a pan that can go in the oven. If you don’t have one, just heat up the oil in the heated oven in an 8×8 baking dish (or whatever youo have handy).
3. Stir together all of the other ingredients with a whisk to break up clumps. You’re looking for a pancake batter consistency. If you need to add more water, do so.
4. Pour batter in the pan with the heated oil.
5. Place in the oven and cook about 40 minutes or so. Just check on it, if it looks brown and the edges are coming away from the pan, it’s’ done.
6. Eat!

The garam masala added a really nice touch. I am very psyched to try the cauliflower/coconut milk version that is in the NYT’s, but I am even more excited to try out different herb combinations, maybe add some cheese at the end or caramelized onions? The possibilities are endless. I bet this would also be awesome underbaked a little and then grilled. Grill time is coming people!

6 Comments on “Bittman’s Flatbread”

  1. bob says:

    yeah, that does look very good. i’m gonna have to give it a try as well

  2. Beth says:

    I wonder: is there a difference between cornmeal and corn flour? Is corn flour just more finely milled?

  3. P says:

    As I am not 30/week’s resident baking expert, I did a little Google searchign on this one. From what I have found, there are several differences to note:

    1. Corn flour is generally finer than corn meal, though corn meal does come in a variety of grinds.

    2. It also seems, however, that the British refer to what we would call “corn starch” as “corn flour”…and I could be wrong, but I don’t think you’d want to make flatbead with a heaping pile of corn starch.

    3. If you are using the term “corn flour” to refer to masa harina, this corn has been “slaked” – i.e., treated with lime or wood ash.

  4. […] If you’re new here, you may want to subscribe to my RSS feed. Thanks for visiting!I just learned a new baking method from 30 Bucks a Week. Previously I have done my unleavened breads by basically making flat fist sized balls out of the […]

  5. Carol says:

    We made this today and it couldn’t have been easier or more satisfying. I’m thrilled to have the recipe. We didn’t have cornflour so we sifted cornmeal and used that with whole wheat flour. Didn’t have garam masala so used a combination of sage and rosemary. A tablespoon of oil was a little much. Will probably cut that back next time. And there WILL be a next time. Thanks much…

  6. Pam says:

    I tried this last night with the coconut milk and roasted cauliflower! I also watched the video, where he states 45min to an hour as the oven time. Well, I check it at 45 and it was burned on the bottom, so check after 30 minutes!

    All in all it was “just ok”, but next time I’m going to use the cornflour and check it in the oven more carefully…

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