Talo Recipe – Basque Country

Are you looking for a recipe to make Talo, the delicious bread from Basque Country?

I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Talo recipe and variations.

How To Make Talo

Talo is a type of flatbread that originates from the Basque Country. It is a traditional dish that is made using cornmeal and is usually cooked on a griddle. The flatbread has a round shape and a slightly crispy texture. It is often served as a side dish or as a base for other ingredients such as cheese, vegetables, or meat.

The history of talo dates back many centuries in the Basque Country. It was originally a staple food for the Basque people, who relied on corn as a primary crop. The flatbread was a convenient and versatile option that could be easily made and cooked on a griddle over an open fire. Over time, talo became an important part of Basque cuisine and is still enjoyed today as a traditional dish. It is often served at festivals and gatherings, showcasing the rich culinary heritage of the Basque people.
The estimated cost to make Talo, a traditional Basque flatbread, is relatively low. The main ingredient, cornmeal, is inexpensive and can be found at most grocery stores. Other ingredients include water, salt, and oil, which are also affordable. The total cost for the recipe should be around $5-$7, depending on the brand of cornmeal and oil used.

The time to make Talo is relatively short, taking around 30 minutes from start to finish. The cornmeal mixture needs to be prepared and rested for a few minutes before being shaped into flatbreads and cooked on a griddle. The cooking time for each flatbread is around 5-7 minutes, depending on the thickness and size. Overall, Talo is a simple and affordable recipe that can be made quickly and easily.

Talo Ingredients

The main ingredients for this flatbread recipe are cornmeal, water, and salt. Cornmeal is a type of flour made from ground corn, which gives the flatbread a unique flavor and texture. Water is used to mix the cornmeal and form a dough, while salt is added to enhance the taste of the bread.

The tools needed for making this flatbread include a mixing bowl, a griddle or a flat pan, and a spatula. The mixing bowl is used to combine the cornmeal, water, and salt, and to knead the dough until it becomes smooth and elastic. The griddle or flat pan is then heated on the stovetop, and the dough is cooked on it until it becomes golden brown and crispy. The spatula is used to flip the flatbread and ensure even cooking on both sides.

Talo Recipe

To prepare Talo, start by gathering all the necessary ingredients: cornmeal, water, salt, and a bit of oil. In a mixing bowl, combine the cornmeal and salt, and gradually add water while stirring until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Let it rest for about 15 minutes, covered with a damp cloth.

After the resting time, divide the dough into small portions and shape them into balls. On a lightly floured surface, flatten each ball with a rolling pin until it becomes a thin round flatbread. Heat a griddle or a non-stick pan over medium heat and lightly brush it with oil. Cook the flatbread on the griddle for a few minutes on each side until it turns golden brown and develops some charred spots. Repeat the process with the remaining dough balls. Serve the Talo warm and enjoy it as a delicious side dish or as a base for various toppings…(full recipe on the way)

To cook Talo, start by preheating a griddle or a large non-stick pan over medium heat. In a mixing bowl, combine 2 cups of cornmeal, 1 teaspoon of salt, and 1 ½ cups of warm water. Stir the mixture until it forms a smooth dough. Let the dough rest for about 10 minutes.

Divide the dough into small portions and shape them into balls. Place a ball of dough onto a lightly floured surface and roll it out into a thin, round flatbread. Carefully transfer the flatbread onto the preheated griddle or pan. Cook each side for about 2-3 minutes or until golden brown spots appear. Repeat the process with the remaining dough balls. Serve the Talo warm and enjoy it as a delicious side dish or as a base for various toppings…(full recipe on the way)

Talo Flour Alternatives

1. Rice flour: A gluten-free option that can be used as a substitute for cornmeal in making flatbread. It has a mild flavor and a light texture.
2. Chickpea flour: Also known as gram flour, it is made from ground chickpeas and has a nutty flavor. It can be used to make gluten-free flatbread with a slightly denser texture.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It has a rich, earthy flavor and can be used to make hearty flatbread.
4. Quinoa flour: Made from ground quinoa seeds, this flour is gluten-free and has a slightly nutty taste. It can be used to make nutritious and protein-packed flatbread.
5. Oat flour: Made from ground oats, this flour adds a subtle sweetness and a soft texture to flatbread. It is a good option for those looking for a whole grain alternative

Other Names For Talo

1. Cornmeal flatbread
2. Basque cornbread
3. Griddle cornbread
4. Talo bread
5. Basque flatbread
6. Traditional corn flatbread
7. Corn griddle bread
8. Basque corn griddle cake
9. Talo corn cake
10. Cornmeal griddle cake
11. Basque corn tortilla
12. Traditional Basque cornbread
13. Cornmeal tortilla
14. Basque corn pancake
15. Griddle corn cake

How To Make Sourdough Talo

1. Begin by preparing your sourdough starter, allowing it to ferment and become active.
2. In a mixing bowl, combine cornmeal, flour, and a pinch of salt.
3. Gradually add your active sourdough starter to the dry ingredients, mixing well until a dough forms.
4. Knead the dough for a few minutes until it becomes smooth and elastic.
5. Cover the dough and let it rest for a couple of hours, allowing the sourdough to work its magic and develop flavor.
6. Divide the dough into small portions and shape them into flat rounds.
7. Heat a griddle or skillet over medium heat and lightly grease it.
8. Cook the flatbread rounds on the griddle, flipping them once they become golden brown and cooked through.
9. Serve warm and enjoy your homemade sourdough version of the traditional Basque flatbread, Talo…(full sourdough recipe on the way)

How To Make Gluten-Free Talo

1. Start by substituting the cornmeal with a gluten-free alternative, such as corn flour or a gluten-free flour blend.
2. Make sure to check that all other ingredients used are also gluten-free, including any spices or seasonings.
3. Mix the gluten-free flour with water or another liquid, following the same ratio as the original recipe.
4. Allow the dough to rest for a few minutes to ensure it binds together properly.
5. Heat a griddle or non-stick pan on medium heat.
6. Divide the dough into small portions and shape them into flat rounds.
7. Place the flatbread on the heated griddle and cook until golden brown on both sides.
8. Serve warm and enjoy your gluten-free version of the traditional Basque flatbread, Talo…(full gluten-free recipe on the way)

What Next?

I’ve provided some basic tips on making Talo at home above but I’ll be updating this page to include links to the best Talo recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.

 

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