The corn flatbreads or Calabrese pizzate, fried and baked is a rustic Calabrese recipe made with mixed corn flour, enjoyed at the start of the cold season, especially at Saint Martin’s Day, accompanied by a good young wine.
My husband and I decided to revisit this recipe by adding mixed flours, blended sun-dried tomatoes, and grated Parmesan, making them even more flavorful and tasty.
The corn pizzate are flattened buns, a bit heavy due to the corn flour, but my version with more flours makes them a bit softer. These are very tasty flatbreads to enjoy as substitutes for bread or excellent hot with just a drizzle of extra virgin olive oil and a sprinkle of the essential Calabrese chili pepper.

They are particularly appreciated in accompaniment to many traditional local dishes, starting with our preserved foods (sun-dried tomatoes, olives, mushrooms, etc.) or with the succulent cicciole (fried pork bits).
I recommend trying them; they are truly delicious and tasty, especially the fried ones.

Also try these recipes with corn flour

Difficulty: Medium
Cost: Economical
Preparation time: 20 Minutes
Portions: 12 pieces
Cooking methods: Oven, Frying
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for the corn flatbreads or Calabrese pizzate

1 2/3 cups All-purpose flour
2 cups Manitoba flour
1/2 cup Cornmeal
1 1/4 cups Water
1 tbsp Fresh yeast
1 cup Grated Grana Padano
4 Sun-dried tomatoes
1 pinch Turmeric powder
to taste Salt
to taste Peanut oil

Preparation for the corn flatbreads or Calabrese pizzate

To prepare these flatbreads, start by blending the sun-dried tomatoes and set aside.

Dissolve the yeast with water, pour into the stand mixer or a bowl for hand-kneading, add the Grana Padano, blended sun-dried tomatoes, turmeric, and half of the flours, start the stand mixer at speed 3 and knead well for about 2 minutes, then add the salt and continue working by adding the rest of the flours. Increase the speed and continue working until you get a smooth, kneaded dough.
Let the dough rise for about 20 minutes, then divide it into equal pieces, about 12. Stretch the dough pieces with your hands or with the help of a rolling pin, dusting with flour, form flatbreads that you will place on a baking sheet.

Let rise in the turned-off oven for about 3 hours.
After three hours, the flatbreads are ready to be baked.
Bake some in a convection oven at 350°F for about 20 – 25 minutes, when they are well-cooked and golden, take them out.
For frying: fill a pan with oil and bring to temperature, fry the flatbreads, flipping and cooking until golden on both sides, then drain on paper towels.
Serve the corn flatbreads hot, accompanied by your favorite ingredients.
You can also make a larger dough, increasing the baking minutes for a bigger loaf to slice!