Ingredients for 4 people:

  • 125 g (4 oz) Basque corn flour or any other kind ( of course).
  • 25 cl (1 cup) water
  • 1 large pinch of salt
  • 1 knob of butter

Boil salted water. Pour gently in half of the cornmeal. Stir with a whisk until blended.

Remove from heat, gradually add the remaining corn flour, stirring with a wooden spoon. Knead then by hand until the dough is soft and pliable.

Form slabs about 1 cm (1/2 inch)  thick. Heat a frying pan with the knob of butter and brown your Taloas each side or let them brown on a griddle.

Serve with a slice of feta cheese, a slice of grilled ventresca or any of your choice and Bon Appétit.

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