- Servings4 flatbreads
- Prep20 min
- Resting12 h
- Cooking20 min
- DifficultyMedium
Mote is a large-kernelled Andean corn, hulled and dried, grown on the high plateaus for millennia. Soaked overnight and blended, it yields a supple batter that cooks in a pan like a flatbread.
Ingredients
- 300 g mote corn, soaked overnight
- 3 eggs
- 4 tbsp fizzy water
- 1 tbsp sea salt
- 1 tsp baking soda
- 20 g black sesame seeds
- 20 g parsley
- 30 ml olive oil
Preparation
Soak the mote overnight in plenty of cold water.
Drain the mote and blend it with the salt for 2 minutes.
Add the eggs, the baking soda and the sparkling water, and blend until you have a uniform dough. Add extra water if needed.
Fold in the sesame seeds with a fork.
Heat half a teaspoon of olive oil in a pan over medium-low heat, swirling to coat the sides. Pour in a ladle of batter and cook for 2 to 4 minutes depending on size. When bubbles appear on the surface, the edges look dry and the underside is golden brown, flip it, add a little more oil if needed and cook for two more minutes. Parsley can be scattered on as you pour the batter.
Serve with guacamole, fried beans or anything else you like.
