Griddled cheesy cornbreads

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
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

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.

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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