If you remember on how to make hot water corn bread and soullitos , it starts out the same way but again it is made a little different. I cooked this on a tawa (griddle) instead of a cast iron skillet in oil.
I filled up a tea kettle to boil some water and this is going to be kept to the side for later.
I added 1 cup of cornmeal and 1/2 cup of all purpose unbleached flour.
When the water was boiling I turned off the tea kettle and made sure my tawa was clean and I left it on the stove so it can get nice and hot.
I poured a little of the water in to the cornmeal mixture a little at a time and stirred in between with a spoon. I couldn’t stick my hand in here at this point because it is so hot. Just be careful not to add too much water at once because you do not want a soupy batter, it has to be a firm dough.
I kept checking it to see if it had cooled enough for me to stick my hand in there and I ended up making the dough, just like I do when I make hot water bread or sorullitos. Add 1 tbs of olive oil and knead.
After I have the dough made and I let it sit for 20 minutes. I wet my hands and use a little bit of cooking spray in my hands and pinch off some dough and flatten it out instead of shaping it like a log or a patty and I cook it on a hot tawa. I repeat all of this until the dough is gone. The finished corn flat bread is put in a tortilla warmer lined with this nifty cloth that you see in the background. One of my brother in laws sent me this from Pakistan. This keeps the bread really nice and fresh longer and this is the best way to eat homemade bread even.
Mr. Riaz loves this very much by the way.
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