Skip to main content

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
various

2 c corn flour (use a combination of fine and coarse cornmeal)
1 c flour
1 tsp oil
salt
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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Traybake with Roasted Poblano and Tomato Salsa

  This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa  Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix
Post a Comment
Read more

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take
1 comment
Read more

Crustless Couscous and Spinach Quiche

This "quiche" is so simple to make - you can prepare everything the night before, assemble it in the morning, and have it ready to go soon after waking up. An ideal dish to serve company, too. Crustless Couscous and Spinach Quiche The Garden of Earthly Delights 1 1/2 c water 3/4 c couscous, uncooked 3 eggs, beaten 1 bunch spinach 3/4 c cottage cheese 2 c cheddar cheese, shredded 3 T salsa 1 tsp chile powder 1 clove garlic, crushed 1/2 tsp oregano, dried 1/2 tsp coarse salt 1/2 tsp pepper Preheat oven to 375. Lightly coat a 9" pie plate with vegetable oil and set aside. In a medium pot, bring water to a boil. Add couscous. Stir once, cover, and remove from heat. Let stand 5 minutes. Transfer couscous to a large bowl and add remaining ingredients. Spread couscous evenly in the bottom of the pie plate. Placein oven and bake until a knife comes out clean, about 50 minutes. Remove quiche from oven and let stand 10 minutes before serving.
2 comments
Read more