CORN FLATBREAD | makki di roti

Ubiquitous to the Punjab region of India, these warming flatbreads made of finely ground corn are light, delicious and so moreish! Once you get a hang of the consistency of the dough, moulding them into rounds with your hands, to then place onto the warm ‘tava’ to cook, becomes easier.

I managed to do it on my first attempt – but with my Mum’s guidance (video calls are the best invention!)

Ingredients:

1 cup of fine, corn (maize) flour

Bunch of dried fenugreek leaves (optional – but adds a good punch of flavour)

Bowl of warm water, plus extra for dampening your hands

Drop of oil

Method:

1- Place the flour and fenugreek leaves in a large mixing bowl, and very slowly add the warm water, continually combining the mixture until you get a smooth dough-like consistency; take your time and patient as consistency is the key here!

2- Divide the dough into little balls (about 10), then flatten and press into rounds with your hands and fingers, keeping your them a little moistened with the additional warm water

3- Place the corn roti’s onto a warmed, slightly oiled ‘tava’ – a type of crepe/large flat, frying pan

4- Allow to cook, pressing down with a spatula so they turn beautifully golden and brown on each side

Serve these hot, with a slab of butter and a side of saag, yoghurt and pickles.