Ingredients
-
2
-
1/2
-
3/4
-
-
2 - 4
-
1/2
-
1/4
-
1 - 1 1/4
-
1
-
1
-
-
-
-
-
Directions
Griddle-Cooked Corn Flatbread (Makkai Ki Roti),This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens and garlic drizzled with ghee (clarified butter). This version incorporates vibrant flavors that can easily accompany any meal or even be served with a dip for an appetizer. From EatingWell: January/February 2008. Posted for ZWT8.,Great flatbread. I left out the ginger and made as written. Took me a long time to cook all of them but they were great. Loved them fresh from the pan. Served with a Mexican beef burger. Have leftovers so will reheat in a pan as I don’t think the microwave will do it.,This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens and garlic drizzled with ghee (clarified butter). This version incorporates vibrant flavors that can easily accompany any meal or even be served with a dip for an appetizer. From EatingWell: January/February 2008. Posted for ZWT8.
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Steps
|
1
Done
|
Combine Corn Flour, All-Purpose Flour and Salt in a Medium Bowl. |
|
2
Done
|
Pulse Ginger and Chiles in a Food Processor Until Minced. Add to the Flour Mixture Along With Onion and Cilantro. |
|
3
Done
|
Drizzle Warm Water Over the Mixture, a Few Tablespoons at a Time, Stirring It in as You Go, Until the Mixture Starts to Come Together and Form a Ball. Turn the Dough Out Onto a Lightly Floured Surface. Gently Knead Until a Soft Dough Forms (it Will Still Be a Little Bumpy from the Vegetables). Divide the Dough Into 12 Portions and Shape Each Into a Ball. Keep the Balls Covered With Plastic Wrap or With a Slightly Damp Paper Towel. |
|
4
Done
|
Fold a Large Sheet of Foil in Half Lengthwise. Combine Ghee (or Melted Butter) and Oil in a Small Bowl. Place Both Next to the Stove. |
|
5
Done
|
Coat a Small Nonstick Skillet With Cooking Spray and Heat Over Medium Heat. Place a Ball of Dough Between Sheets of Wax Paper (leaving the Others Covered). Press It Down to Form a Patty, Then Roll It Out Into a 1/8-Inch-Thick Disc, 4 to 6 Inches in Diameter (the Edges Wont Be Perfectly Round and Will Appear Jagged and Cracked). |
|
6
Done
|
Gently Peel the Dough Off the Paper and Add It to the Hot Pan. Cook Until the Underside Is Light Brown in Spots, 1 to 2 Minutes. Flip It Over and Cook For 1 to 2 Minutes More. Brush the Top With Butter-Oil Mixture and Flip It Over to Sear It, About 30 Seconds. Brush the Second Side With Butter-Oil Mixture and Flip It Over to Sear That Side Too, About 30 Seconds. Slip the Bread Into the Foil Sleeve to Keep It Warm. |
|
7
Done
|
Repeat With the Remaining Dough. Serve Warm. |
|
8
Done
|
Shopping Tip: Yellow Corn Flour Is Made from Finely Ground Dried Corn. It's Finer in Texture Than Cornmeal and Should not Be Used Interchangeably. a Good Substitute Is Masa Harinafinely Ground, Lime-Treated Dried Corn (hominy). Find Yellow Corn Flour in the Natural-Food Sections of Supermarkets, in Natural-Foods Stores or at Bobsredmill.com. |
|
9
Done
|
Carbohydrate Servings: 1. |
|
10
Done
|
Exchanges: 1 Starch, 1 Fat. |
