Cornmeal Polenta Flatbread
A rustic Italian-inspired flatbread with a crispy, golden exterior and tender, slightly sweet crumb enriched with polenta. Topped with melted butter and sharp Parmesan cheese, it's perfect warm from the oven as a side to soups, stews, or on its own. The polenta adds subtle corn flavor and a light, airy texture.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 30 min
- Total
- 1 hr 5 min
- Makes
- 4 flatbreads (6–7 inches each)
Steps
Before you start
- Preheat oven to 425°F (220°C) at least 15 minutes before baking
- Have melted butter and grated Parmesan ready
- Use a baking sheet or two round pizza pans
Mix dry ingredients
- In a large mixing bowl, whisk together the polenta (1 cup / 150 g), all-purpose flour (1.25 cups / 155 g), fine sea salt (¾ teaspoon / 4.5 g), and instant yeast (½ teaspoon / 1.5 g) until evenly combined.
- Make a small well in the center.
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Ready when: Dry ingredients are evenly mixed with no visible streaks
Tip: Whisk the yeast in with the dry ingredients; this prevents clumping when wet ingredients are added.
Add wet ingredients
- Pour the warm water (¾ cup / 180 ml), cooled melted butter (2 tablespoons / 30 g), and olive oil (1 tablespoon / 15 ml) into the well.
- Using a wooden spoon, stir in wide circular motions, gradually drawing dry ingredients from the sides into the liquid until a shaggy dough forms.
- Stir for about 1 minute.
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Ready when: All flour is hydrated and dough is shaggy with no dry bits
Tip: The dough will be slightly sticky and loose at this stage—this is correct and will develop structure as it rests.
Rest and knead briefly
- Let the dough rest in the bowl for 5 minutes.
- Then, using one damp hand, pull and fold the dough onto itself 8–10 times inside the bowl, turning the bowl slightly between each fold.
- The dough should become slightly smoother and more elastic.
- Do not over-knead.
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Ready when: Dough is cohesive, slightly firmer, and clings to itself without falling apart
Tip: Use wet hands to prevent sticking; the dough should remain soft and slightly tacky, not stiff.
First rise
- Cover the bowl loosely with a clean kitchen towel.
- Let the dough rise at room temperature (about 68–72°F / 20–22°C) for 25–30 minutes.
- It should increase in volume by about one-third and feel airy when gently poked.
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Ready when: Dough is noticeably puffier; a gentle finger poke springs back slowly
Tip: If your kitchen is cold, place the bowl in a warm spot like near (not on) a sunny window or inside an oven with the light on.
Divide and shape
- Line a baking sheet (or two 10-inch / 25 cm pizza pans) with parchment paper.
- Turn the dough out onto a lightly floured surface.
- Using a bench scraper or knife, divide the dough into 4 equal pieces.
- Working with one piece at a time, gently stretch and pat it into a rustic oval or round flatbread about ¼ inch (6 mm) thick and 6–7 inches (15–18 cm) across.
- Place on the prepared pan.
- Repeat with remaining dough, spacing pieces 1 inch (2.5 cm) apart.
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Ready when: All flatbreads are shaped and rest evenly on the parchment
Tip: If the dough springs back and resists stretching, let it rest for 2–3 minutes and try again. Don't force it or the flatbreads will shrink in the oven.
Brush and top
- Brush each flatbread generously with melted butter (about ½ tablespoon / 7–8 g per piece).
- Sprinkle evenly with grated Parmigiano-Reggiano cheese (about 2 tablespoons / 12–13 g per piece), and finish with a light grinding of black pepper if desired.
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Ready when: Butter and cheese are evenly distributed across all flatbreads
Tip: Use a pastry brush for even butter coverage; this ensures crispy, golden edges.
Bake until goldenOven 425°F / 220°C
- Place the baking sheet in a preheated 425°F (220°C) oven.
- Bake for 18–22 minutes until the flatbreads are puffed, golden brown on top, and the edges are crispy.
- The bottoms should be firm and lightly browned.
- If using two pans, rotate them halfway through baking for even color.
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Ready when: Tops are golden brown with crispy edges; bottoms are firm and lightly browned
Tip: If the tops brown too quickly before the interior cooks through, lower the oven to 400°F (200°C) and continue baking.
Cool and serve
- Remove the flatbreads from the oven and let them cool on the baking sheet for 2–3 minutes.
- Transfer to a wire rack or serve directly on a plate while still warm.
- They'll continue to crisp slightly as they cool.
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Ready when: Flatbreads are warm and no longer steaming; crust is firm to the touch
Tip: Serve warm within 30 minutes for the best texture and flavor; the crust softens as it cools.
Good to know
Tips
- Water temperature matters: too hot (above 120°F / 49°C) will kill the yeast, and too cold will slow fermentation. Aim for 110°F (43°C)—it should feel warm to your inner wrist but not hot.
- For extra flavor, brush the flatbreads with garlic-infused butter or add fresh rosemary, thyme, or coarse sea salt to the topping before baking.
- This dough is very forgiving. If you forget to bake after shaping, the flatbreads will continue to rise slowly in the fridge and taste even better—bake from cold, adding 2–3 minutes to the baking time.
- Cornmeal absorbs water slowly, so this dough feels looser than traditional wheat bread dough. This creates the light, airy crumb. Resist adding extra flour.
Make ahead
Dough can be mixed and refrigerated in an airtight container for up to 8 hours. Bring to room temperature (about 30 minutes) and proceed with the first rise before shaping and baking.
Storage & reheating
Room temperature (sealed in an airtight container or bag): up to 2 days. To reheat, wrap in foil and place in a 350°F (175°C) oven for 8–10 minutes until warmed through. Freezer (wrapped individually in plastic wrap, then foil): up to 1 month. Thaw at room temperature for 30 minutes and reheat as above.
Substitutions
- polenta (cornmeal, coarse) → cornmeal (fine or medium grind). Use the same weight; fine cornmeal will yield a slightly smoother crumb, while coarse cornmeal gives more texture.
- all-purpose flour → whole wheat flour (up to half the flour amount) or spelt flour. Whole wheat will create a denser, nuttier flatbread. Start with ¾ cup (95 g) whole wheat and ½ cup (60 g) all-purpose for a balanced texture.
- Parmigiano-Reggiano cheese → Pecorino Romano, Grana Padano, or aged Asiago. All are hard Italian cheeses with similar melting and flavor profiles. Pecorino is saltier and more peppery; use slightly less if concerned.
- instant yeast → ¾ teaspoon (2.25 g) active dry yeast. Instant yeast and active dry yeast are nearly interchangeable; active dry will take about 5–10 minutes longer to proof.
