Makki ki roti
Corn bread
Preparation info
Difficulty
Medium
Makes
8–10
Appears in
Lands of the Curry Leaf
Published 2018
Literally, ‘makki ki roti’ means ‘bread of corn’ in the Punjabi language. It is a bit trickier than the usual roti made from wheat flour, as the dough is crumblier and more difficult to handle. This is why I have suggested that you leave each roti on a sheet of plastic wrap, very similar to making a Mexican tortilla, then simply place the roti straight onto the hot grill or pan. Don’t forget to remove the plastic!
Ingredients
270 g 9½ oz 1½ cups 35 g 1¼ oz ¼ cup 1 teaspoon 125–185 ml 4–6 fl oz ½–¾ cup 4 tablespoons - melted butter, for brushing
Method
Mix the cornmeal, flour and salt together in a bowl. Work in the lukewarm water, a little at a time, to make a medium-soft dough that is just tacky and sticky to the touch.
Divide the dough into 8–10 evenly sized portions.
Wet your hand with a little water and flatten each portion on a wet sheet of plastic wrap, into a disc about 10 cm (4 inches) in diameter. Leave them on the sheets so it is easy to transfer them to your grill.
Heat a flat round grill (such as a tawa), a heavy-based frying pan or barbecue hot plate over high heat. Turn the heat down to medium and grease the grill with a little rice bran oil or ghee.
Carefully transfer the corn breads to the grill or pan, being sure to remove the plastic sheet; you will probably need to cook them one at a time if using a tawa or pan, or in two batches on a barbecue.
Spoon a little more oil or ghee on the sides of the bread and fry over low heat for up to 3 minutes on each side, until crunchy and light golden brown.
Generously brush the hot corn breads with melted butter and serve.
© 2018 All rights reserved. Published by Murdoch Books.