CORN BREAD

GRANDMA

Gulizar

COUNTRY

Turkey

ORIGIN

Black Sea Region

INGREDIENTS

• 600 g corn flour
• 1 tablespoon dried yeast dissolved in lukewarm water 
• 1 tablespoon salt
• 100 g wheat flour
• 15 g granulated sugar
• 1 teaspoon olive oil
• Water (as much as needed) 

HISTORY

Maize cultivation started during the 19th century in the Ottoman Empire. Maize substituted millet in the Black Sea region, where cultivation of wheat was limited.  Corn became the main cereal used in cooking and baking in this region. Today corn bread and corn porridge are the staple food items in this region. In the past, corn bread was cooked in a special stone tray made of granite or terracotta. This stone tray, called pileki, was placed on a trivet which was placed on the fire. A special stone lid was also used to cover the tray. Corn bread can also be prepared with anchovies, the emblematic food of the Black Sea region.