A rustic wheat flatbread topped with pan-charred corn, spiced baked beans, and fresh herbs, crossing a homemade taco with a hearty warm open-faced sandwich.
Ingredients
- 70 g wheat flour
- 45 ml environ warm water
- 1 pinch fine salt
- 1 tbsp olive oil or neutral oil
- 90 g corn kernels
- 140 g baked beans
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 2 tours de moulin black pepper
- 1 tsp lime juice
- 1 c. à soupe ciselée fresh parsley or cilantro
- 1 tbsp plain yogurt or crème fraîche
Method
- Mix the wheat flour, salt, and warm water until a soft dough forms. Knead for 1 minute, shape into a ball, cover, and let rest for 5 minutes.
- Roll out the dough into a thin 18 to 20 cm flatbread. Heat a skillet over medium-high heat with half of the oil, then cook the flatbread for 2 to 3 minutes per side until golden and slightly blistered. Keep warm.
- In the same skillet, add the remaining oil and the corn. Let it char for 3 to 4 minutes without stirring too much to develop sweet and toasted notes.
- Stir in the baked beans, chili powder, smoked paprika, and pepper. Cook for 4 to 5 minutes over medium heat, until the sauce thickens and nicely coats the corn kernels.
- Taste and adjust: a pinch of salt if necessary, or a splash of water if the sauce becomes too thick.
- Place the flatbread on a plate. Spread the piping hot corn and baked bean mixture over the top.
- Finish with the lime juice, fresh herbs, and, if desired, a dollop of plain yogurt for a cool and creamy contrast.
Nutrition
Per serving
- Energy
- 694.7 kcal
- Protein
- 23.68 g
- Carbohydrate
- 101.83 g
- Fat
- 20.86 g
- Fibre
- 19.36 g
- Calcium
- 56.84 mg
- Iron
- 2.6 mg
- Magnesium
- 59.06 mg
