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Ballokume (corn and yogurt flatbread): photo of the dish
Illustrative photo: MirelaAndoni — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Ballokume (corn and yogurt flatbread)

Ballokume are small flatbreads or loaves of cornmeal, soft with a slightly crisp surface, typical of villages in northern Albania. They are eaten warm for breakfast or with cheese and vegetables.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 200 °C and place a greased baking sheet inside.
  2. In a bowl, mix the cornmeal, wheat flour, baking powder and salt.
  3. Add the yogurt, oil, beaten egg and lukewarm water, then mix until you get a soft dough that no longer sticks.
  4. Divide the dough into 6 balls and flatten them into cakes about 1.5 cm thick.
  5. Place them on the hot sheet and bake for 20 to 25 minutes, until golden on top.
  6. Brush with melted butter as soon as they come out of the oven and let them cool for 5 minutes before serving.

Variations and tips

Savory version. Add 100 g of crumbled cheese and a pinch of pepper to the dough before baking.

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Original Ecomely recipe.