📝 About This Recipe
Talo is the soul of Basque street food, a rustic corn flour flatbread that dates back to the 16th century when corn first arrived in Northern Spain. These golden discs are charred to perfection on a hot griddle, offering a delightful contrast between a crisp exterior and a tender, steaming heart. Traditionally enjoyed during the feast of Santo Tomás, they serve as the perfect vessel for smoky chorizo or melted local cheeses.
🥗 Ingredients
The Dough
- 350 grams Fine yellow corn flour (Look for pre-cooked or very finely ground 'harina de maíz')
- 50 grams All-purpose wheat flour (Optional, adds elasticity to prevent cracking)
- 250-300 milliliters Warm water (Should be around 110°F/45°C)
- 1 teaspoon Sea salt (Fine grain)
- 1 tablespoon Extra virgin olive oil (For the dough and lightly greasing the pan)
Traditional Fillings
- 400 grams Txistorra or Chorizo sausages (Thin, fast-cooking Basque sausages)
- 150 grams Idiazabal cheese (Smoked sheep's milk cheese, sliced thin)
- 6 slices Bacon or Pancetta (Crispy fried)
- 50 grams Dark chocolate (For a sweet variation)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the fine corn flour, wheat flour, and sea salt until thoroughly combined.
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2
Create a well in the center of the flour mixture and gradually pour in the warm water and olive oil.
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3
Using your hands or a wooden spoon, begin incorporating the flour into the water. The dough will start off crumbly; keep working it until it forms a cohesive ball.
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4
Knead the dough inside the bowl for about 5 minutes. It should feel like damp sand but hold together firmly. If it's too dry and cracks, add a tablespoon of water; if too sticky, add a dusting of corn flour.
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5
Cover the bowl with a damp cloth and let the dough rest at room temperature for 30 minutes. This allows the corn flour to fully hydrate.
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6
Divide the rested dough into 6 or 8 equal-sized balls, roughly the size of a large lemon.
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7
Place a ball of dough between two sheets of parchment paper or plastic wrap. Use a heavy plate or a rolling pin to flatten it into a thin circle, about 1/8 inch thick and 6-7 inches in diameter.
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8
Heat a heavy cast-iron skillet or a traditional flat griddle over medium-high heat. Do not add oil unless the pan is prone to sticking; a dry heat is traditional.
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9
Carefully peel the talo off the paper and lay it onto the hot skillet. Cook for 2-3 minutes until golden brown spots appear on the bottom.
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10
Flip the talo and cook for another 2 minutes. The bread may puff up slightly—this is a sign of a perfect dough.
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11
While the talos are cooking, pan-fry your txistorra or chorizo in a separate skillet until the fat renders and they are cooked through.
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12
Remove the hot talo from the pan, place a piece of sizzling sausage or a slice of Idiazabal cheese in the center, and fold it in half immediately while still pliable.
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13
Keep the finished talos wrapped in a clean kitchen towel to maintain warmth and softness while you finish the batch.
💡 Chef's Tips
The temperature of the water is crucial; warm water helps the corn starch gelatinize, making the dough easier to work with. Always use very finely ground corn flour; coarse cornmeal will not hold together and will result in a gritty texture. If the edges of your talo crack significantly while rolling, your dough is too dry—add moisture immediately. Don't overcook them or they will become brittle like a cracker; you want them to remain flexible enough to fold. For an authentic touch, use a wooden board to pat the dough out by hand rather than using a rolling pin.
🍽️ Serving Suggestions
Pair with a cold glass of Sagardoa (Basque hard cider) poured from a height. A crisp glass of Txakoli, the slightly sparkling Basque white wine, cuts through the fat of the chorizo perfectly. Serve alongside a simple salad of piquillo peppers and white tuna (Bonito del Norte). For a dessert version, wrap the hot talo around a few squares of dark chocolate and let it melt into a sweet filling. Add a dollop of quince paste (membrillo) inside with the Idiazabal cheese for a classic sweet-and-savory combo.