Corn Roti
Punjabi makki ki roti with ginger and green chile
⏱️ 40 minutes 25 minutes prep · 15 minutes cook
🍽️ 5 Serves
160 Calories
3g Protein
26g Carbs
6g Fat
Why This Recipe Works
This rustic Punjabi bread is best enjoyed with a dollop of fresh butter and mustard greens. Cutting them with a cookie cutter ensures they stay perfectly round without cracking.
Instructions
1
Mix the cornmeal and flour with the aromatics and rub in the oil, then knead with warm water for 5 minutes until the dough is smooth and workable.
2
Roll the dough out very thin and use a round cutter to create uniform discs, which prevents the edges from fraying.
3
Griddle the discs in a hot oiled pan for about 3 minutes, turning frequently until they are golden and the center is fully cooked.
