I found the original recipe online from cookpad.japan, and have modified it to make it even thinner and crisper 🙂

New Version (160 degrees for 15 min, no need turning):

  • Cornmeal: 50 g
  • Corn Starch: 16 g
  • All Purpose Flour: 34 g
  • Salt: 1/4 tsp
  • Black Pepper: 10 turns/ grinds
  • Water: 3 TBS
  • Oil 1 TBS

When rolling it flat, pay special attention to the middle part must be very thin, and the edges cannot be too thin (can fold the edges a bit to thicken it slightly)

Original Version

  • Cornmeal: 50 grams
  • All Purpose Flour: 50 grams
  • Salt: 1/4 tsp (original is 1/2 tsp)
  • Black Pepper: 10 grinds (original is 1/2 tsp)
  • Water: 3 TBS
  • Oil: 1 TBS

I would split it into half, due to my small oven size, and will row it really really thin between parchment paper & cling wrap.

Use a pizza cutting and cut the shapes you want, I prefer thin triangular to have more crispy corners.

Bake it at 160 C for 15 min, take out the browned ones (normally the ones close to the edges), and then flip it and continue bake for another 2 – 4 minutes.

Cool on rack, it’s nice. 🙂



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