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–+ servings

cornmeal roti

The famous Punjabi maize flour bread, or makki di roti. They are made from an unleavened dough made from cornmeal and cooked on a griddle.
corn meal roti
prepare: 10 minutes
cook: 25 minutes
total time: 35 minutes
difficulty: moderate
yield: 8 roti
calories: 170 kcal
diet: gluten free
cuisine: Indian, punjabi

ingredients

  • 250 g cornmeal - (makki ka atta)
  • ½ tsp carom seeds - (ajwain)
  • ½ tsp salt
  • 250 ml water
  • 3 tbsp ghee - for brushing

instructions

  • Mix cornmeal, carom seeds and salt in a bowl.
  • Add half of the water and knead. Add the remaining water slowly, kneading well. Make sure the dough does not become too sticky.
  • Continue kneading until you have a firm, plastic dough. This may take up to ten minutes.
  • Divide dough into eight pieces and form into balls.
  • Sprinkle your work surface with a little more cornmeal, then gently roll the balls into discs 120mm diameter and 5mm thick.
  • Brush one side of the roti with a little ghee and turn this onto a hot griddle or pan, brushed side down. Brush the top side with a little ghee.
  • Cook for around one minute, then flip over. If the roti sticks to the pan, it means the pan is not hot enough. Brush the top with a little ghee. Continue cooking and flipping until the roti is well browned and cooked through.
  • When cooked, place on a plate and cover with a damp towel whilst you cook the remaining roti.
  • Serve immediately.

notes

  • Cornmeal is available from good supermarkets and Indian grocers. Choose the finest grind you can obtain.
  • Eat the roti hot and straight from the pan. They may become tough or chewy as they cool.
  • The dough made from cornmeal flour will not be as pliable as wheat flour doughs. You will not be able to make these flatbreads very thin.

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nutrition

Serving: 50 g | Calories: 170 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 3 g | Cholesterol: 14 mg | Sodium: 147 mg | Potassium: 100 mg | Fiber: 3 g | Sugar: 0 g | Calcium: 2 mg | Iron: 0.9 mg