Makki ki Roti (Punjabi Cornbread)

Time

Prep 15 min · Cook 30 min · 45 min total

Difficulty

easy

1. 1

   Mix corn meal and salt in bowl. Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon.

2. 2

   Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter).

3. 3

   Cook breads in either a skillet with oil or ghee until brown on both sides on low-medium heat.

4. 4

   Serve hot with Chutney. Serving Tip: Stack them by spreading melted butter between each bread.

5. 5

   Tip for fist time user: Makki Ki Roti comes from the Punjab. The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.

6. 6

   Customize: Customize by adding cumin seeds, garam masala, chopped fresh coriander or other spices on this basic recipe.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.