Azorean Flat Bread (Bolo de Sertã) Recipe
Experience the ultimate rustic comfort with this Azorean flat bread recipe. If you crave an authentic Sao Miguel skillet bread, this easy stovetop Azorean corn bread delivers beautifully crisp edges every time. It is a brilliant Azorean bread alternative without yeast. Serve this hot right from the cast iron pan to impress your family with vibrant Portuguese island flavor.
Ingredients
Equipment:
Directions
*Makes 2 flat breads*
- Place the corn flour and salt into a large bowl and mix.
- Pour about one half of the boiling water over the corn flour and stir it well.
- Add the remaining hot water as you continue to stir.
- Set aside for 20 to 30 minutes.
- Mix in the all purpose flour and 1/3 cup water.
- Knead the dough for about 5 to 10 minutes, making sure all the flour is incorporated (add a little more water if needed).
- The dough should be a little lumpy, soft, and not very elastic.
- Let it rest for about 10 minutes.
- Divide the dough into two equal parts and form them into ball shapes.
- Dust one ball with flour and then gently flatten it to a thickness of 1/4 inch (6 mm).
- Make sure the flattened dough is not larger than the pan it will be cooked in.
- Place the flattened dough carefully in a cast iron skillet (recommended).
- Cook on medium/low heat for about 20 minutes until the bottom is golden brown.
- When it is golden, flip to cook the other side.
- Repeat the process with the second piece of dough.
- Once done, place the breads on the serving platter and serve while hot.
Adapted from a Recipe by: easyportugueserecipes.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute corn flour with another type of flour?
Yes, you can substitute corn flour with masa harina or a gluten-free blend, but keep in mind that the texture and flavor may differ. Corn flour is integral for the traditional taste of Bolo de Sertã.
How should I store the flat breads after cooking?
Store any leftover flat breads in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in plastic wrap and freeze for up to a month. Reheat in a hot skillet or microwave before serving.
Why is my dough too dry or crumbly?
If your dough is too dry, you may need to add a bit more boiling water, one tablespoon at a time, until the desired consistency is reached. Kneading well also helps to incorporate moisture and create a softer dough.
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Comments (12)
It seems almost every cuisine has some form of flatbread and I have always enjoyed experimenting with them.