Homemade Cornbread with Boza Sourdough

These corn flatbreads are a return to the true, traditional taste. The combination of natural white flour and whole grain corn flour, stone-ground, gives the flatbreads a unique texture, and the natural boza sourdough makes them easy to digest and exceptionally aromatic.

Ingredients:

• 300 grams natural whole grain corn flour

• 100 grams natural white wheat flour

• 100 grams boza sourdough*

• 400 milliliters water

• 1/2 teaspoon salt

Instructions:

1. Autolysis (preparing the flours): Sieve both types of flour into a deep bowl to aerate them. Add the water, stir, and let the mixture rest for one hour at room temperature.

2. Kneading: After an hour, add the boza sourdough and knead a soft dough. If necessary, add a little water during kneading to make it easier, instead of adding unnecessary flour.

3. Resting and re-kneading: Let the dough rest for 30 minutes, then knead it again. Repeat this procedure several times for a better structure. Add the salt during the last re-kneading.

4. Shaping and rising: Divide the dough into equal balls (you can use a kitchen scale for accuracy). Arrange them on a baking tray with parchment paper, spaced apart, and let them rise at room temperature for about 7-8 hours.

5. Baking: Preheat the oven to 175°C. Place a bowl of water at the bottom of the oven to create steam. Bake the flatbreads on the middle rack for about 35-40 minutes.

Serving tip: These flatbreads are best enjoyed warm, served with a pat of butter and aromatic savory spice mix.