Sweetcorn Flatbread

I love food. I love making it and eating it. So, It's about time that I started writing down more about it. To kick off, here's a very simple recipe I've been playing about with for my own style of fried sweetcorn flatbread. The quantities here make around 6-8 depending on how big you make them. For more, just multiply the ingredients up by the same factor.

Ingredients:

• 1 cup of plain white flour, plus a bit extra for rolling out;
• 1 cup of cornmeal;
• 1-2 dessert spoons of sugar, depending on how sweet you want it;
• 1 small can of sweetcorn;
• 1 cup of milk (or water, for a vegan variety);
• Some olive oil.

Method:

1. Put the flour, cornmeal and sugar in a mixing bowl.
2. Drain the sweetcorn to make sure it's dry, then add that too.
3. Give it a splash with olive oil, then mix well.
4. Slowly add the milk, mixing as you go. Once it gets clumpy, get your fingers in there and bring it together to a single ball of dough. If it doesn't need all the milk, that's fine.
5. Once you have all the mixture in one big ball of dough, take it out of the bowl and put it on a board, sprinkled with flour to stop it sticking.
6. Play with it a bit to make sure it's all mixed up nicely and not going to fall apart or anything.
7. Pull off just under a fist sized ball of dough, put aside the bigger ball, and making sure the board is well floured, flatten out the fist sized dough ball under your hand.
8. Work it with your fingers, spreading it out to form a pancake shape, turning it regularly to make sure it stays floured and none of the sweetcorn escapes. Don't use a rolling pin or spread it too thin as you'll squash the corn. Make sure the final thickness is about the thickness of the corn itself.
9. Splash some olive oil on a hot pan, and gently lay the pancake shaped dough onto the pan.
10. Fry for 2-3 minutes each side, until golden brown.
11. Do the same with the rest of the dough. This should be enough for 6-8 depending on how big you make them.
12. Enjoy them while they're hot!