CornMeal FlatBread (Makke Ki Roti)

Indian Vegetarian Main Course Special 

Traditional Punjabi Cuisine

CornMeal FlatBread (Makke Ki Roti)

Serves 2

Ingredients:

Cornmeal (Makke ka Atta)- ¾ Cup

Whole Wheat Flour (Gehun ka Atta)- 2 Tbsp.

Fresh White Unsalted Butter- 1 Tbsp.

Salt- To Taste

Warm Water- To Knead the Dough

Method:

In a Mixing Bowl, Mix Cornmeal, Whole Wheat Flour & Salt

Add Warm Water & Knead into a Medium Soft Dough

Divide into 4 Balls & Keep Aside for about 15-20 Minutes Covered with a Damp Cloth

Roll out each Ball with Hands or a Rolling Pin into a Medium-Thick Flat Bread (Roti)

Heat the Hard Anodized Griddle (Tawa) on Medium Flame

Place the Roti on the Tawa, Cook on Medium Heat till One Side turns Golden Brown (in about 30 Seconds) & Spread Butter on this Side

Turn to the Other Side & Cook for about a Minute

Turn again& Cook till Both Sides are Cooked & Golden Brown

Serve Hot with Fresh Mustard Leaves Preparation (Sarson ka Saag) or Assorted Fresh Greens Preparation (Kafli)!

Tips:

Makke ki Roti is a Famous Winter Dish prepared in Different States of Northern India like Himachal Pradesh, Punjab, Delhi, Uttaranchal etc.

Within Punjab & the Sikh Community across the Globe, the Harvest Festival (Baisakhi) celebrated mid of April yearly includes the Preparation of Makke ki Roti & Sarson ka Saag in Homes as part of the Festive Meal

Whole Wheat Flour adds the Binding effect in the Cornmeal

Can add about 1 Tbsp. Of Chopped Fenugreek (Methi) Leaves in the Prepared Dough

Refer to my Recipe of Assorted Fresh Greens Preparation (Kafli) in the link below:

http://globaldhaba.blogspot.com/2012/01/assorted-green-leafy-vegetables-cooked.html

Feel free to share your views & do let us know how this one turned out :)