Talo (corn flatbread)

Name: Talo (corn flatbread)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 300g Fine Corn Flour, Basque-style (not coarse polenta); 220ml Water, warm; 1 tsp Salt, fine

Talo is a simple, rustic Basque corn flatbread with a warm, slightly sweet corn aroma and a tender, slightly crisp exterior. Made from just corn flour, water and salt, it cooks quickly on a hot griddle and is perfect wrapped around savory fillings or served warm with cheese and charcuterie. This straightforward version yields soft, pliable rounds that are comforting and full of corn flavor.

Talo is a simple, rustic Basque corn flatbread with a warm, slightly sweet corn aroma and a tender, slightly crisp exterior. Made ... Show more

es-pv Traditional Basque Recipe

Health Grade

B- · Healthy

Rating

4.0

Time

45 min

Price

0,22 €

Calories

274 kcal

vegan

budget

low calorie

few ingredients

quick

easy

Method

Make the dough

In a bowl, combine the Fine corn flour and fine salt. Add the warm water a little at a time, stirring with your hand or a spoon until the mixture starts to clump together. It may look crumbly at first; keep mixing and kneading until you have a soft, smooth dough with no dry patches.

Rest the dough

Cover the dough and let it rest for 15 minutes so the corn flour fully hydrates and the dough becomes easier to shape.

Shape the rounds

Divide the dough into 4 equal pieces. Pat each piece between your palms into a thin round, about 15 cm across, keeping the center just a touch thicker than the edges. Cover the shaped rounds while you finish the others so they stay soft.

Heat the pan

Set a dry skillet or griddle over medium-high heat and let it get properly hot. A hot surface helps the talo brown quickly instead of drying out before it colors.

Cook the talo

Lay one round in the hot pan and cook for about 2 minutes on the first side, until the underside has pale brown spots and the flatbread lifts easily. Flip it and cook for about 1 minute more, just until the second side is set and lightly toasted. Repeat with the remaining rounds, lowering the heat slightly if they darken too fast.

Serve warm

Stack the talo on a plate and serve them warm, folded or torn by hand. They are best eaten right away, while the edges are still a little crisp and the centers stay tender.

Ingredients

Method

For 4 servings

Adjust servings

300g Fine Corn Flour, Basque-style (not coarse polenta)
220ml Water, warm
1 tsp Salt, fine

Nutrition

Per Serving.

Calories

274 kcal

14% of Daily kcal

Protein

5.5 g

11% RDI

Fat

1.1 g

0.2g sat fat

Carbs

58 g

21% RDI

Sugar

0.5 g

1% RDI

Fiber

5.5 g

18% RDI

Salt

1.5 g

30% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 7.1 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

300g Fine Corn Flour, Basque-style (not coarse polenta)
220ml Water, warm
1 tsp Salt, fine

Talo (corn flatbread)

Method

Make the dough

Rest the dough

Shape the rounds

Heat the pan

Cook the talo

Serve warm

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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