These turned out amazing, but after a quick search, these are definitely not the traditional taloa that people eat. The recipe described them as Basque English muffins, which they totally are, but original Basque taloa are actually more like corn tortillas. This recipe uses yeast, water, cornmeal and white flour, while the traditional recipe is just water and cornflour (AKA corn starch here in the US). You let this one rise and roll out into round rolls and let them rise a bit before baking, while the originals you merely roll out and and throw on a hot surface to cook. Either way, these turned out great and are super delicious! I'm sure actual taloa is even better, and I'll definitely have to use a traditional recipe next time I want corn tortillas.
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