Crispy Corn Flatbread | Homemade recipe from 30 years ago! Super tasty!

• Ingredients: crispy corn flatbread
Dough: 500 grams of all-purpose flour, 5 grams of yeast and 350 grams of water, 0:25,
Corn flour pastry: 500 grams of finely grounded corn flour, 150 grams of white granular sugar and 200 grams of cooked peanut oil, 1:02,
Wheat flour pastry: 100 grams of cooked peanut oil and 100 grams of all-purpose flour, 1:41,
• If you don’t like the heavy taste of the peanut oil, corn oil also works. Making those flatbread in the video will consume all the corn pastry prepared. If there is some wheat flour dough pastry left, we can keep it in freezer for next time.
• Baking temperature: preheat the oven to 250 degrees for top heat and bottom heat. Keep it on the middle rack of oven and bake it for about 20 mins. If the oven can’t reach 250 degrees, just bake it with its highest temperature till the flatbread get brown and crispy.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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