Indian cuisine · Dough, Pasta & Rice

Makki di Roti

A Punjabi cornmeal flatbread, shaped by hand, pan-fried, and finished with butter.

Ingredients · for 4 servings

• 400g cornmeal (fine)
• 50g flour
• 300ml hot water
• 1 green chilli
• 1/2 bunch coriander
• 60g butter
• 1 tsp salt

Instructions

1. Mix the cornmeal, flour, and salt in a bowl, finely chop the green chilli and coriander, and stir them in.
2. Gradually pour in the hot water, stirring with a spoon until the mixture is lukewarm, then knead for 5 minutes into a supple, not crumbly, dough.
3. Cover the dough and let rest for 10 minutes, then divide into six equal balls.
4. Pat each ball between two sheets of parchment paper or with damp hands into a 12cm round — cornmeal dough has no gluten and will otherwise crack at the edge.
5. Cook the flatbreads in a hot, ungreased pan for 2–3 minutes per side until dark spots appear, then finish briefly over an open flame so they puff up.
6. Brush generously with butter while still hot and serve immediately — classically with mustard greens or a dollop of yogurt.