Korean Kwadyul Flatbreads

An unusual recipe with a wonderful flavor!

Recipe author

Servings:

Corn groats

Water (hot)

Baking soda

2.5

Vinegar

2.5

Vegetable oil

400

Molasses (or honey)

Sesame seeds (or poppy seeds)

500

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 27 % 17 g

Carbohydrates 65 % 41 g

326 kcal

GI: 5 / 0 / 95

It's hard to picture eating something billed as a pastry that's made from... groats. But there really is a recipe like this in Korean cooking, and I'm going to tell you exactly how this unusual treat comes together! Take the corn groats and soak them in water for 5–6 hours. Once they've absorbed enough water, run them through a meat grinder. The resulting flour may turn out a bit too damp — no problem, just dry it out a little. Now for the important part: mixing the dough itself. Add hot water to the flour and steam the dough in a steamer. Then, before the mixture cools, mash it thoroughly and work in the baking soda and vinegar (dissolve them first in a little water). The dough is ready — roll it out into a thin sheet no more than 1/8 inch (2 mm) thick, then cut it into pieces about 2x2.5 inches (5x6 cm). You can cut the little flatbreads into all sorts of shapes, too. Dry them out, turning them often. After a short while, once they've dried, fry them in oil. Don't forget to press them down gently with a spoon so they don't puff up. And there you have it — the flatbreads are done! Brush them with molasses or honey, then sprinkle generously with sesame seeds or poppy seeds. Enjoy!

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