Recipe by Chef Lorena Garcia.
1 cup Harina P.A.N. or masarepa corn flour
1 cup queso fresco
1/2 cup grated Parmigiano-Reggiano cheese
1 tbsp finely chopped fresh basil
1 tbsp extra-virgin olive oil plus more for shaping, if needed
3/4 tsp kosher salt
Pinch of freshly ground black pepper
Cheesy Telitas Flatbread
Place the corn flour, queso fresco, Parmigiano-Reggiano cheese, basil, 1 tablespoon of the olive oil, the salt, and pepper in a large bowl and stir to combine. Pour ¾ cup of water over the mixture and use a wooden spoon to mix the ingredients until they come together into a rough dough ball.
Move the dough to a cutting board and knead for about 10 minutes, until it isn’t sticky anymore and is very malleable, like Play-Doh.
Divide the dough into 8 equal pieces and roll each piece into a ball. Place a 14″ long sheet of plastic wrap on the work surface and lightly coat the entire sheet with nonstick vegetable cooking spray. Set a dough ball on the lower half of the sheet and fold the top half of the plastic over the dough.
Using a tortilla press, a rolling pin, or your hands, press the dough ball into a ⅛” thick disk, which is the telita. Remove the plastic wrap, place the dough disk on a lightly oiled baking sheet, and set aside. Reuse the plastic wrap (regreasing when necessary) to shape the remaining 7 dough balls.
Heat a medium skillet over medium-high heat. Slide a spatula under a telita and flip it int o the hot pan. Cook the disk until it is browned and crispy, 3 to 4 minutes. Flip it over and brown the other side, 3 to 4 minutes longer. Place the telita on a plate and repeat with the remaining dough disks, stacking each on top of the other.
Serve warm either whole or sliced into quarters.
Makes 8 telitas