How to make homemade flatbread: how to make the dough and the best fillings

Flatbreads are one of the most emblematic dishes of Venezuelan and Colombian gastronomy (though each country has its own tradition and way of preparing them). Versatile, simple to make and suitable for any time of the day, these pre-cooked cornmeal tortillas can be enjoyed for breakfast, lunch or dinner, and with both simple fillings and more elaborate combinations.

If you have ever wondered how to make flatbreads at home, you will be happy to know that you only need a few ingredients and follow a few simple steps. The secret is to get a well-hydrated dough and proper cooking that leaves the outside slightly crispy, while the inside stays tender and fluffy. Let’s get to it!

Basic ingredients for flatbread dough

The traditional recipe stands out precisely for its simplicity. It only requires four basic ingredients, although the quality of the flour and the resting time will make all the difference in the result.

To prepare about 8 flatbreads, you will need:

• 2 cups of pre-cooked white cornmeal.
• 2 and a half cups of tepid water.
• 1 teaspoon of salt.
• 1 teaspoon of vegetable oil or mild olive oil (optional, for added elasticity).

It is important to use precooked cornmeal, not conventional cornmeal  or cornstarch, as only then will you get the characteristic texture of flatbreads.

How to prepare and cook flatbreads step by step

Once you have all the ingredients lined up, it’s time to shape and cook the flatbreads. Take note!

1. Pour the water into a large bowl and add the salt.
2. Gradually fold in the cornmeal using your hands to mix it in so as to avoid lumps.
3. Knead for two or three minutes until you get a smooth, soft dough that does not stick to your fingers. 
4. Let the dough rest for 5 to 10 minutes. 
5. Divide the dough into equal portions, form balls and flatten them until you get discs about 1.5 cm thick.
6. Cook them on a skillet or griddle over medium heat for 5-7 minutes on each side until golden brown.
7. If you want a fluffier texture, you  can finish cooking in the oven at 180°C for about 10 minutes.

When they are ready (wait a couple of minutes for them to cool down a bit), just open them partially with a knife and fill them to taste. They can also be served with just butter or cottage cheese.

The most popular fillings: reina pepiada (chicken with avocado), shredded beef and cheese

One of the great advantages of flatbreads is that they admit practically any combination of ingredients. However, some recipes have become true classics of Venezuelan cuisine such as the following:

Reina pepiada

It is probably the most famous filler. It is prepared by mixing shredded chicken with ripe avocado, mayonnaise, finely chopped onion, coriander and a touch of lime or lemon juice. The result is a creamy, fresh and very tasty mixture.

Shredded meat

Another essential ingredient is veal, which is cooked slowly until it can be shredded easily. It is accompanied by sautéed onion, pepper and tomato to enhance the flavour. Many people like to add a few slices of avocado or cheese to complete the filling.

Cheese

The simplest option never fails. Latin cheese, mozzarella, cottage or fresh cheese, semi-cured cheese or even a mixture of several types can also be used. When added to the flatbread while it is still hot, the heat makes it melt slightly and giving it a delicious texture.

Apart from these traditional proposals, ingredients such as cooked ham, scrambled eggs, tuna, roasted vegetables, hummus or pulses also work very well, which makes flatbread a very adaptable option to different tastes and needs.

Tricks to make them crispy on the outside and soft on the inside

Although the recipe is very affordable, a few small details help to achieve a more appetizing result. If you want to know how authentic Venezuelan flatbreads are made and respect the original recipe as much as possible, keep these tips in mind!

• Let the dough rest for the recommended time. This helps to hydrate the cornmeal, improve the texture and facilitate shaping. 
• Check the texture before shaping the flatbreads. If deep cracks appear when shaping, add a few tablespoons of water and knead again. If, on the other hand, the dough is too wet, it can be corrected by adding a little more flour.
• Cook them over medium heat. A moderate temperature helps them cook evenly, forming a golden crust on the outside and avoiding a raw inside. If the heat is too high, they will brown too quickly and not cook well inside. Also avoid moving them continuously and do not overdo it with the oil when greasing the pan or griddle.
• Finish the cooking in the oven, especially if they are thick. It is optional but it helps to get a fluffier crumb and more uniform cooking.
• Open them when they are still warm. This makes it easier to fill them without their breaking and it also helps retain their consistency.

With simple ingredients and a little practice, you can enjoy a traditional dish full of flavour and possibilities. Choose the filling you like the most and go ahead and prepare these flatbreads at home!