Corn flatbread with toppings

By Paula Navarette
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  • 1 kilogram all purpose flour
  • 2 tablespoons salt
  • 100 grams sugar
  • 100 milliliters canola oil
  • 500 grams water
  • 1 tablespoon yeast

Herb oil:

  • 1 cup olive oil
  • 1/2 bunch parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chili flakes
  • 2 tablespoons lemon juice
  • 1 teaspoon salt


  1. In a bowl, mix yeast, sugar and water. Let the yeast bloom. To know yeast is bloomed: it will foam up a bit, create a cloud. Approximately ten minutes at room temperature.
  2. Add your oil and flour and mix in a stand mixer for six minutes. 
  3. Let the down rest for 25 minutes, until it has doubled in size. 
  4. Then portion into small ball, roll with a rolling pin and cook on an medium high (320F) grill. Place them on one side until they start to puff and carmelized, turning golden brown, approximately two minutes per side.
  5. Brush with an herb oil and top with your favourite toppings.

Herb oil:

  1. Heat up olive oil, until just warm. You should be able to put your finger in it and not burn yourself. Add herbs and spices and let it sit for at least 30 minutes. This oil will last you one month. Brush on bread as it cooks to add flavour. 

Topping ideas:

  1. Creamed cheese, smoked salmon, capers, and red onions – classic lox.
  2. Fresh mozzarella and tomatoes.
  3. Thinly shaved and cooked potatoes with rosemary and thyme, add fontina cheese. 
  4. Grilled zucchini and lamb sausage. 

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