Makki Di Roti (Griddle Cooked Corn Bread)

A staple in Punjab, and often served with Sarso Da Saag, a popular curry made with mustard greens, these spicy flatbreads go well with any Indian dal. These breads are also gluten free if you make sure your corn flour does not contain any wheat. I served them with a Mixed Lentil Indian Dal for a nourishing and filling meal. The time spent in the kitchen is well worth the effort.

I adapted the method suggested by Raghavan Iyer. His 660 Curries cookbook is a treasure for sure. I've yet to try one of his recipes that did not impress me. Lots of traditional and unique ideas for legumes, breads, rice, vegetables, paneer, spice blends and condiments. Not strictly vegetarian, but no matter, as there are lots of tasty options for vegans and vegetarians alike. This book comes highly recommended from Lisa's Kitchen.



Makki Di Roti (Griddle Cooked Corn Bread)



2 cups of yellow corn flour

1 1/2 teaspoons of sea salt

2 inch piece of ginger, finely grated

8 green chilies, seeded and finely chopped

1/2 - 2/3 cup of warm water

a few tablespoons of ghee, melted butter, or oil



In a medium bowl, combine the corn flour and salt. Stir in the ginger and chilies. Gradually some of the warm water, stirring as you go. Add enough until the dough comes together. Knead the dough a few times on a floured board until you have a soft dough.



Divide the dough into 10 balls. Cover with plastic wrap to keep the dough moist.



To prepare for the cooking process, you will need a large sheet of aluminum foil folded in half. Also need is one large piece of waxed paper (roughly 12 inches wide) and another 11 sheets, roughly 8 inches wide.



Take a ball of the dough and transfer it to the large piece of waxed paper. Depending on how moist the dough is, you may wish to sprinkle a bit of flour on the sheet. Roll out with a lightly floured rolling pin or stretch the dough out with your hands until it is shaped into a 4 inch round. Gently peel the round off of the waxed paper and transfer to a small piece of waxed paper and cover it with a second sheet. You may want to use a flipper so as not to break up the round. Repeat this process with the rest of the dough.



Brush a small non-stick pan with some ghee, butter or oil and preheat over medium heat. When hot, transfer one of the rounds to the pan, Cook until lightly browned, (roughly 3 - 4 minutes), flip and cook the other side for a few minutes. Flip again, brush with a bit more butter, flip again and then transfer the cooked roti to the folded sheet of foil. Continue until all of the rotis are cooked, brushing the pan with more butter as necessary. Keep warm in a 150 degree oven if desired, though they will keep warm in the foil for a good while.



Yields 10 rotis



More Indian flatbreads from Lisa's Vegetarian Kitchen:

Paratha with Sweet Potato and Potato Filling

Besan Roti

Savory Rice and Urad Dal Pancakes

Savoury Rice and Split Pea Pancakes with Buttery Green Beans and Tomato-Cilantro Sauce



On the top of the reading stack: Mysore Style Cooking by V. Sandhya



Audio Accompaniment: Shutov Assembly by Brian Eno