Sourdough Street Corn Flatbread Recipe
roasted corn, yogurt crema, cotija, cilantro, aleppo pepper
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Ingredients
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Flatbread
Toppings
Method
Flatbread Preparation
- 1
Make the Dough
In a bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- 2
Knead and Rise
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.
- 3
Roll Out
Preheat your grill or oven to 450°F (232°C). Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a thin flatbread.
Toppings Preparation
- 4
Roast the Corn
In a skillet over medium-high heat, roast the corn kernels for about 5-7 minutes until charred. Set aside to cool slightly.
- 5
Prepare the Yogurt Crema
In a small bowl, mix the yogurt, lime juice, and a pinch of salt. Adjust seasoning to taste.
- 6
Assemble the Flatbread
Grill or bake the flatbreads for 2-3 minutes on each side until lightly browned. Top each flatbread with roasted corn, yogurt crema, crumbled cotija, chopped cilantro, and sprinkle with Aleppo pepper.
