Ingredients for 4 people:
- 125 g (4 oz) Basque corn flour or any other kind ( of course).
- 25 cl (1 cup) water
- 1 large pinch of salt
- 1 knob of butter
Boil salted water. Pour gently in half of the cornmeal. Stir with a whisk until blended.
Remove from heat, gradually add the remaining corn flour, stirring with a wooden spoon. Knead then by hand until the dough is soft and pliable.
Form slabs about 1 cm (1/2 inch) thick. Heat a frying pan with the knob of butter and brown your Taloas each side or let them brown on a griddle.
Serve with a slice of feta cheese, a slice of grilled ventresca or any of your choice and Bon Appétit.
