Griddle Cooked Corn Flatbread Makkai Ki Roti Recipes

INDIAN CORNBREAD ( MAKAI KI ROTI)

Steps:

• Grind the sweetcorn to a fine paste in a food processor, without adding any water.
• Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
• Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
• Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
• I must admit I have to use more oil than stated but that may be my inexperience!
• My girls eat these on their own with some yogurt dip.

GRIDDLE-COOKED CORN FLATBREAD (MAKKAI KI ROTI)

Steps:

• Combine corn flour, all-purpose flour and salt in a medium bowl.
• Pulse ginger and chiles in a food processor until minced. Add to the flour mixture along with onion and cilantro.
• 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.
• 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.
• 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 won't be perfectly round and will appear jagged and cracked).
• 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.
• Repeat with the remaining dough. Serve warm.
• 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 harina-finely 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.
• Carbohydrate Servings: 1.
• Exchanges: 1 starch, 1 fat.