Recipe courtesy of Wayne Harley Brachman
Korn Flatbread
- Level: Easy
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 16 to 20 servings, as an hors
- Level: Easy
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 16 to 20 servings, as an hors
Ingredients
1/2 cup cornmeal
1/2 cup all-purpose flour
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
Non-stick vegetable spray
2 ounces osetra caviar
1/2 cup creme fraiche
3 hard boiled eggs, yolk and whites finely chopped separately
1 bunch fresh chives, finely sliced
Directions
- Preheat the oven to 325 degrees F in a convection oven for 350 degrees F in a standard oven.
- Mix all ingredients to form thin batter.
- Spritz the cookie sheet with the non-stick spray. Line with a sheet of parchment paper, and then spritz it again.
- With an offset spatula, spread a thin layer of batter onto the parchment. Bake until crisp and tanned, about 20 to 30 minutes (rotating the pan once, for even baking). Repeat.
- Once all the flatbread is cooked, break it into bite size pieces with your hands. Serve with osetra caviar and caviar garnishes: creme fraiche, chopped hard-boiled eggs, and chopped chives.
