Wednesday, January 26, 2011

Makki Di Roti

Don't judge me by the prettiness -- or ugliness -- of these pieces of corn flatbread. If you've worked with cornmeal in making a flatbread, then you know how finicky it can be. Some people are great at working with this kind of dough -- turning a sticky mess of knobby cornmeal into beautiful corn tortillas, for example. Apparently, I am not in that category. But, no matter how it looks, this still tastes quite good. And, is a handy staple to have for those meals when you didn't plan ahead and can't make a yeast bread.

Makki Di Roti

2 c corn flour (use a combination of fine and coarse cornmeal)
1 c flour
1 tsp oil
water, enough to knead

Combine the flours with the oil and salt. Knead until smooth. Shape the flours into a mound and pour hot water into the center - just enough to combine (start with 1/4 cup, but you will probably need 1/2 - 3/4 c by the time you are through). Mix with a spatula to combine. Let sit until cool enough to touch. Continue to knead until it is smooth enough that dough does not stick to your hands.

Separate into small balls.

Flatten with the palm of your hand. Add to a hot griddle and drizzle ghee around the outside. Let cook on one side and then flip.

This dough is very difficult to work with -- as with any dough that is predominantly corn-based (flour tortillas are much easier for beginners to work with than corn tortillas, for example).

Variations include adding chopped cilantro to the dough. Or, grated radish or chopped onion or scallion.

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