How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Griddle-Cooked Corn Flatbread (Makkai Ki Roti)?

You need 10 ingredients. The key ingredients include: 2 cups finely ground yellow corn flour (see Shopping Tip), ½ cup all-purpose flour, ¾ teaspoon salt, inch-thick slices fresh ginger, and more.

Is Griddle-Cooked Corn Flatbread (Makkai Ki Roti) suitable as general?

Yes, Griddle-Cooked Corn Flatbread (Makkai Ki Roti) falls under the General category and is a great choice for this type of meal.

How do I store leftover Griddle-Cooked Corn Flatbread (Makkai Ki Roti)?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Griddle-Cooked Corn Flatbread (Makkai Ki Roti) Recipe

Name: Griddle-Cooked Corn Flatbread (Makkai Ki Roti)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely ground yellow corn flour (see Shopping Tip); ½ cup all-purpose flour; ¾ teaspoon salt; inch-thick slices fresh ginger; 2 -4 fresh green chilies, such as Thai or 2 -4 serrano peppers, stemmed; ½ cup finely chopped red onion; ¼ cup finely chopped fresh cilantro; 1 -1 ¼ cup warm water; 1 tablespoon ghee or 1 tablespoon butter, melted; 1 tablespoon canola oil

Griddle-Cooked Corn Flatbread (Makkai Ki Roti)

Eats Now Editorial Team · 362 kcal · General

1
Combine corn flour, all-purpose flour and salt in a medium bowl.
2
Pulse ginger and chiles in a food processor until minced.
3
Add to the flour mixture along with onion and cilantro.
4
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.
5
Turn the dough out onto a lightly floured surface.
6
Gently knead until a soft dough forms (it will still be a little bumpy from the vegetables).
7
Divide the dough into 12 portions and shape each into a ball.
8
Keep the balls covered with plastic wrap or with a slightly damp paper towel.
9
Fold a large sheet of foil in half lengthwise.
10
Combine ghee (or melted butter) and oil in a small bowl.
11
Place both next to the stove.
12
Coat a small nonstick skillet with cooking spray and heat over medium heat.
13
Place a ball of dough between sheets of wax paper (leaving the others covered).
14
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 wont be perfectly round and will appear jagged and cracked).
15
Gently peel the dough off the paper and add it to the hot pan.
16
Cook until the underside is light brown in spots, 1 to 2 minutes.
17
Flip it over and cook for 1 to 2 minutes more.
18
Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds.
19
Brush the second side with butter-oil mixture and flip it over to sear that side too, about 30 seconds.
20
Slip the bread into the foil sleeve to keep it warm.
21
Repeat with the remaining dough.
22
Serve warm.
23
Shopping Tip: Yellow corn flour is made from finely ground dried corn.
24
It's finer in texture than cornmeal and should not be used interchangeably.
25
A good substitute is masa harinafinely ground, lime-treated dried corn (hominy).
26
Find yellow corn flour in the natural-food sections of supermarkets, in natural-foods stores or at bobsredmill.com.
27
Carbohydrate Servings: 1.
28
Exchanges: 1 starch, 1 fat.

Griddle-Cooked Corn Flatbread (Makkai Ki Roti)

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