Flat Bread (with Nyala)

Ingredients:

• 10 cups Nyala Super Maize Meal, approx. 2 kg
• 30 cups water, approx. 7.5 litres
• 10 tablespoons oil or ghee, approx. 150 ml
• 1 teaspoon salt (adjust to taste)
• 10 cups Snowflake Cake Wheat Flour, approx. 1.25 kg

Method

1. Heat the water and cook the maize meal: In one or more large heavy-bottomed pots, heat the water and add the oil or ghee and salt. Gradually stir in the Nyala Super Maize Meal and cook for about 5 minutes, stirring to prevent lumps. Cover with a lid and steam until the pap is fully cooked, stirring occasionally to prevent sticking (this may take longer when cooking in bulk).

2. Combine with flour and knead: Transfer the cooked pap to a large mixing bowl (or divide between multiple bowls). Add the Snowflake Cake Wheat Flour and knead, either by hand or using a mixer, until a smooth, silky dough forms. If the dough is too sticky, add a little more flour; if too dry, add a splash of water.

3. Shape the flatbreads: Break off portions of dough (about golf ball–sized for small flatbreads) and roll out into thin discs.

4. Cook the flatbreads: Heat a dry frying pan or griddle over medium heat. Cook the flatbreads in batches, turning once or twice, until golden and cooked through on both sides.

5. Serve warm: Serve the flatbreads warm with stews, curries, or soups. Store any leftovers in an airtight container or freeze for later use.

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