Cornmeal Bread

Sometimes we have no time for making a time-consuming breakfast or might just be feeling lazy to prepare one on a busy working day. This cornmeal bread, which is an "oven-free" could be prepared in less than half an hour! Cornmeal is a flour ground from dried corn. It is ground to fine, medium, and course consistencies.  When fine ground, it is known as cornflour. This Moroccan recipe calls for a medium ground Cornmeal. The bread made out of this cornmeal has a very typical corn flavor and leaves a delicious  taste in your mouth with a satisfying full stomach. I am sure you will love it too if and when you try it sometime.

Ingredients (for 6 breads)
Cornmeal flour(semolina) - 2.5 cups
Sugar - 1/3 cup
Butter (melted) - 8 tbsp
Milk - 2/3 cup
Salt - 1/4 tsp

Preparation
1. Mix all the dry ingredients (cornmeal, sugar and alt)
2. Add the melted butter and milk and knead well to form a smooth and soft dough.

3. Divide the dough into 6 balls and flatten each ball between your palms.

4. Take a nonstick pan and cook each side of the bread for about 7-10 minutes on a medium heat.  Every now and then, using a wooden or plastic spatula, please make sure that the side that is cooking is not burnt !

5. Serve it with Jam or honey.

Tips:
1.Stays good for 3-4 days in an air tight container.
2. An ideal snack for picnics.

This recipe goes to A veggie/fruit a month: Corn  guest hosted by Akheela of Torview for Priya's monthly event and to Iftar Moments Hijri 1431 of Umm Mymoonah and to Spotlight : baking without oven.