Taloa, a traditional Basque corn cake

Directions

1. Heat the water to 40-50 °C. ⏱ ≈ 20 min
2. Place the flour and salt in a mixing bowl or a serving dish. ≈ 3 min
3. Create a hole and slowly pour in the water, working by hand. ≈ 10 min
4. As the water is absorbed, the dough becomes less sticky to the fingers: this is the ideal point, as a ball should form without sticking. ≈ 10 min
5. Cover with a damp cloth and let it rest for 10 minutes. ⏱ 10 min
6. Next, form 95 to 100g balls on a wooden board, flatten them with the flat of your hand on the board, and then cook them on a griddle. ⏱ ≈ 10 min