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I waited years to write this recipe–for flatbread, you need a cast-iron pan. For flatbread in a toaster oven, you need a tiny cast-iron pan; the only ones I could find were $30.00. Then, I was walking through my local H.E.B. in Austin, and I saw tiny cast-iron pans for $7.00.  

It’s called Cocinaware, and it’s amazing.

Flatbread ingredients:

1.)  3/4 cup water

2.)  1/2 cup Maseca Masa (Maseca is about $3.00 for four pounds.)

3.) Two tablespoons corn oil

Kitchen Apparati:

1.) Toaster oven with a temperature gauge that can go up to about 450.

2.)  Small Cocinaware cast-iron pan

3.)  Measuring cup

4.)  Cloth or paper towel.

5.)  Spoon for measuring corn oil and mixing water and flour.

6.)  Hot pad

Measure 1/2 cup Maseca into a measuring cup.  Mix well.  Cover the measuring cup and let the mixture sit in a refrigerator or another cool space for a few hours.  Pour two tablespoons of corn oil into the pan, and put the pan into the toaster oven. Turn the toaster oven on at 450 degrees for fifteen minutes.  After fifteen minutes, take the pan out of the oven with a hot pad (it’ll be very hot to the touch), set it on a heat-resistant surface and spoon the Maseca dough into the hot pan. Mash the dough down until it has a flat surface. Put the pan back in the oven and bake for 30 minutes.

That’s it:  to eat this for a sweet breakfast, drizzle with maple syrup.  To eat with beans, add 1/2 teaspoon chili powder, a pinch of salt, and some pickled jalapenos to the dough, right before baking.

Copyright LisaMims2013