Polenta Crust Flatbread

Polenta Crust Flatbread is soft, delicious and really easy to make.

Tastewise, this is a good copycat recipe for the 'Hearty Italian' bread that they serve in SubWay, the high street sandwich shop.

Okay, so my flatbread wasn't exactly what you'd call flat, and that may be because I only rolled the dough into two, rather than 4 or 6.

But, whatever it was rather moreish and so easy to make and it's also is suitable for freezing, so you can always have bread is you can't get out to buy any.

Polenta is available in any good supermarket usually somewhere near to the pasta shelf.

What is polenta?

Polenta is usually made from yellow corn but historically it was made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

Serve in place for potatoes or rice. You can even fry it to make polenta chips. Make polenta and mix with feta cheese, sundried tomatoes, try it it's delicious.

Adapted from a recipe I saw over at The Guardian online.

Easy Bake Fast Action Yeast is the one you want for this.

Put the polenta in a bowl, pour on the boiling water and stir. Leave for two to three minutes, to thicken slightly, then stir in the cold water until smooth.

Add the yeast, stir to dissolve, then add the flour, salt and oil. Mix to a soft, sticky dough, cover and leave for 10 minutes.

On a lightly floured surface, knead gently for 10 minutes or 5 minutes in a mixer.  Return to the bowl, cover and leave for 30 minutes before using.

Shape and Bake the Flatbreads:

Preheat your oven to 240C (220C fan-assisted) 465F or Gas mark 9&

Lightly dust a baking tray with polenta. About 15 minutes before you want to bake, cut the dough into two, shape into balls, cover and leave for five minutes.

One at a time, and using flour to stop it sticking, roll each piece into an oval. Pop them onto the baking tray, sprinkle with a little more uncooked polenta and drizzle with olive oil.

Serve with Spanish-style Chicken and Chorizo Stew.

polenta,flat,bread,recipe,baking

Bread

English

Yield: 4

Author: Jan Bennett

Polenta Crust Flatbread

Deliciously soft flatbread, if you make too many don't worry just freeze them so you'll always have bread when you need it.

Prep time: 1 hourCook time: 15 MTotal time: 1 H & 15 M

Ingredients:

• 50g uncooked polenta, plus a little more for dusting
• 100ml boiling water
• 170ml cold water
• 7g sachet fast-action yeast
• 300g strong bread flour, plus extra for kneading and shaping
• 1 teaspoon salt
• 35ml Olive oil, plus a bit more for drizzling

Instructions:

How to cook Polenta Crust Flatbread

1. Put the polenta in a bowl, pour on the boiling water and stir. Leave for two to three minutes, to thicken slightly, then stir in the cold water until smooth.
2. Add the yeast, stir to dissolve, then add the flour, salt and oil. Mix to a soft, sticky dough, cover and leave for 10 minutes.
3. On a lightly floured surface, knead gently for 10 minutes or 5 minutes in a mixer. Return to the bowl, cover and leave for 30 minutes before using.
4. Preheat your oven to 240C (220C fan-assisted) 465F or Gas mark 9

Shape and Bake the Flatbreads:

1. Lightly dust a baking tray with polenta.
2. About 15 minutes before you want to bake, cut the dough into four pieces and shape into balls, cover and leave for five minutes.
3. One at a time, and using flour to stop it sticking, roll each piece into an oval.
4. Pop them onto the baking tray, sprinkle with a little more uncooked polenta and drizzle with olive oil.
5. Bake 2 at a time for about 15 minutes, until golden. 
6. Cool on a wire rack.

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