Makkai ki roti (Griddle-Cooked Corn Flatbread) (#1554)
Appetizers Snacks Indian Low Fat Healthy
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- 2 cups Cornstarch finely ground, yellow
- 1/2 cup All-Purpose Flour
- 3/4 tsp Salt
- 4 slices Ginger fresh, 1/4-inch-thick
- 2 Green Chili Peppers fresh, stemmed, or to taste
- 1/2 cup Red Onion finely chopped
- 1/4 cup Cilantro freshly chopped
- 1 cup Water warm
- 1 Tbsp Butter melted
- 1 Tbsp Canola Oil
- 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.