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!
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.
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