Griddle Cooked Corn Flatbread Makkai Ki Roti Recipes

INDIAN CORNBREAD ( MAKAI KI ROTI)

Indian Cornbread ( Makai Ki Roti) image

This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...

Provided by HappyBunny

Categories Breads

Time 25m

Yield 6 rotis

Number Of Ingredients 9

Ingredients

1/2 cup sweet corn
1/2 cup whole wheat flour
1/4 teaspoon chili powder
1/4 teaspoon cumin seed (I use a bit more)
1/2 teaspoon lemon juice
1/4 cup chopped coriander
1/2 teaspoon sugar
1 tablespoon oil
salt

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)

Griddle-Cooked Corn Flatbread (Makkai Ki Roti) image

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.

Provided by kitty.rock

Categories Breads

Time 1h15m

Yield 12 flatbreads, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups finely ground yellow corn flour (see Shopping Tip)
1/2 cup all-purpose flour
3/4 teaspoon salt
inch-thick slices fresh ginger
2 -4 fresh green chilies, such as Thai or 2 -4 serrano peppers, stemmed
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 -1 1/4 cup warm water
1 tablespoon ghee or 1 tablespoon butter, melted
1 tablespoon canola oil

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.

Nutrition Facts : Calories 114.8, Fat 3, SaturatedFat 0.9, Cholesterol 2.7, Sodium 148, Carbohydrate 20.3, Fiber 1.8, Sugar 0.8, Protein 2.1

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