This first recipe is probably the simplest of the European recipes. It was a good thing to start with the basics and to check that my oven actually works (it passed). It was also my first attempt at cooking from a youtube recipe that was not so well translated – who needs an oven temperature or a cooking duration anyway?!
- Recipe chosen for bukë misri.
- Cooking method: Oven
- Faithfulness to recipe: Exact recipe.
- Met expectations? Yes. It was simple to cook and tasted like cornbread.
- Would cook again? No. It wasn’t very exciting to eat.
- The taste test rated on a score of 5: 2. Very bland. Probably would do well as a side bread for a soup or stew. Didn’t keep well as it was dry the next day.
700ml hot water
1kg (approximately) Corn flour (until the dough is firm)
Preheat the oven to 250C.
Mix the corn flour and hot water with a spoon until firm. Shape the dough into a flat round shape and place the dough on a flat baking pan.
Lightly layer the dough with a little bit of cold water and put it in the oven to bake at 250°C for 40 minutes (check on it as it might cook more quickly).
Note: I cooked my recipe with only a third of the ingredients as I didn’t want to make too much.