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Pastrami and Olive Cornmeal Flatbread

pastrami olive cornmeal flatbread

This is a wonderful, last-minute flatbread to make when you’re not sure if your tea guests are going to become drink or dinner guests! It can be served alongside anything you may have in your cupboard: canned asparagus, pickled cucumbers, pickled onions, olives, salsa, a couple of dips, cut up fresh vegetables, some pretzels, nuts and crisps.

Reprinted with permission from A Taste of South Africa with The Kosher Butcher's Wife

  • Duration
  • Cook Time
  • Prep Time
  • 2 small loaves or 1 largeServings


  • Olive oil
  • 8 ounces pastrami, sliced
  • 1½ cups cornmeal or polenta
  • ½ cup bread or gluten-free bread flour 
  • 2 teaspoons white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¾ cup soy milk
  • 2 eggs
  • 1 teaspoon dried mixed herbs
  • ½ cup sun-dried tomatoes in oil, drained and chopped 
  • 16 pitted olives, roughly chopped
  • 1 small onion, halved and thinly sliced 
  • 1 cup thinly sliced mushrooms 
  • Needles from sprigs of fresh rosemary 


1. Preheat the oven to 375°F/190°C.

2. Grease 2 round cake tins with a diameter of 7-8 inches (20–22cm) or an equivalent baking tray with ¼ cup olive oil. F

3. Fry the pastrami in a little oil.

4. In a bowl, combine the cornmeal or polenta, flour, sugar, baking soda and salt.

5. In another bowl, combine the soy milk with the eggs, dried herbs and 2 tablespoons of olive oil. Add the wet ingredients to the dry ingredients and mix together. Fold in the pastrami, sundried tomatoes and olives.

6. Heat the prepared tins or tray in the preheated oven for about 5 minutes. Remove from the oven and pour in the batter. Sprinkle with the onion, mushrooms and rosemary needles and bake for 20–25 minutes until golden-brown.