By Eddy − On Tuesday, March 13, 2018, 4 Years ago in Bread Recipes
3 out of 5 with 52 ratings
comments: 2 - views: 71264

Azorean Flat Bread Recipe

This Azorean flat bread (bolo de sertã) is great with any type of fish, enjoy while still warm.
Preparation time1 h
Cooking Time 40 min
Ready In1 h 40 min
Level of DifficultyEasy
Servings6
Info
This Azorean flat bread (bolo de sertã) is great with any type of fish, enjoy while still warm.
Ingredients
2 cups yellow or white corn flour1 teaspoon of table salt1 and 1/2 cups of boiling water1 cup of all-purpose flour1/3 cup of water
2 cups yellow or white corn flour1 teaspoon of table salt1 and 1/2 cups of boiling water1 cup of all-purpose flour1/3 cup of water
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Directions

*Makes 2 Breads*

  1. Place the corn flour and salt into a large bowl and mix.
  2. Pour about one half of the boiling water over the corn flour and stir it well.
  3. Add the remaining hot water as you continue to stir.
  4. Set aside for 20 to 30 minutes.
  5. Mix in the all purpose flour and 1/3 cup water.
  6. Knead the dough for about 5 to 10 minutes, making sure all the flour is incorporated (add a little more water if needed).
  7. The dough should be a little lumpy, soft, and not very elastic.
  8. Let it rest for about 10 minutes.
  9. Divide the dough into two equal parts and form them into ball shapes.
  10. Dust one ball with flour and and then gently flatten it to a thickness of 1/4 inch.
  11. Make sure the flattened dough is not larger than the pan it will be cooked in.
  12. Place the flattened dough carefully in a cast iron skillet (recommended).
  13. Cook on medium/low heat for about 20 minutes until the bottom is golden brown.
  14. When it is golden, flip to cook the other side.
  15. Repeat the process with the second piece of dough.
  16. Once done, place the breads on the serving platter and serve while hot.
Recipe & Photo Credit: easyportugueserecipes.com *

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Comments
Joseph
Joseph
Wow. This is basically a tortilla recipe we use here in Mexico. The masa (dough) is just in smaller balls and flattened in a tortilla press, then quickly grilled on a comal (or in a skillet, preferably cast iron also). It seems almost every cuisine has some form of flatbread and I have always enjoyed experimenting with them.
3 Months ago, Saturday, March 26, 2022
reply (+3) (-0)
Eddy
That is really cool to know, thank you.
3 Months ago, Saturday, March 26, 2022
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