I found the original recipe online from cookpad.japan, and have modified it to make it even thinner and crisper 🙂
New Version (160 degrees for 15 min, no need turning):
- Cornmeal: 50 g
- Corn Starch: 16 g
- All Purpose Flour: 34 g
- Salt: 1/4 tsp
- Black Pepper: 10 turns/ grinds
- Water: 3 TBS
- Oil 1 TBS
When rolling it flat, pay special attention to the middle part must be very thin, and the edges cannot be too thin (can fold the edges a bit to thicken it slightly)
Original Version
- Cornmeal: 50 grams
- All Purpose Flour: 50 grams
- Salt: 1/4 tsp (original is 1/2 tsp)
- Black Pepper: 10 grinds (original is 1/2 tsp)
- Water: 3 TBS
- Oil: 1 TBS
I would split it into half, due to my small oven size, and will row it really really thin between parchment paper & cling wrap.
Use a pizza cutting and cut the shapes you want, I prefer thin triangular to have more crispy corners.
Bake it at 160 C for 15 min, take out the browned ones (normally the ones close to the edges), and then flip it and continue bake for another 2 – 4 minutes.
Cool on rack, it’s nice. 🙂
