Griddled cheesy cornbreads

Griddled cheesy cornbreads

Use these cheesy flatbreads for dipping into houmous, as a side to salads and soups, or wrapping around beef koftas.

Griddled cheesy cornbreads

  • Serves icon Makes 6
  • Time icon Hands-on time 5 min, barbecue time 5-6 min

Use these cheesy flatbreads for dipping into houmous, as a side to salads and soups, or wrapping around beef koftas.

Nutrition: per serving

Calories
235kcals
Fat
7g (3.9g saturated)
Protein
9.8g
Carbohydrates
32.7g (3.4g sugars)
Fibre
1.5g
Salt
1.4g

Ingredients

  • 150g self-raising flour, plus extra for dusting
  • 100g polenta or cornmeal
  • 1 tsp sea salt
  • 250g natural yogurt
  • 100g mature cheddar, grated
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Method

  1. Put the flour, polenta or cornmeal and sea salt in a mixing bowl, add the yogurt and cheese, then mix with a fork. Bring it all together with your hands into a soft, not wet, dough (add a splash of water if it’s too dry).
  2. Tip out onto a lightly floured work surface, knead for 2-3 minutes until smooth, then divide into 6 pieces and roll each into a 10cm circle. Cook the cornbreads on a medium-hot barbecue for 2-3 minutes on each side until puffed and charred.
  3. Serve with these homemade beef koftas.

Nutrition

Nutrition: per serving
Calories
235kcals
Fat
7g (3.9g saturated)
Protein
9.8g
Carbohydrates
32.7g (3.4g sugars)
Fibre
1.5g
Salt
1.4g

delicious. tips

  1. Make the dough up to 2 hours in advance. Put it in a lightly oiled bowl and keep covered somewhere cool.

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