Makki di Roti (Indian Cornmeal Flatbread)
Makki di roti is the cornmeal flatbread of Punjab, made in winter and traditionally eaten with cooked mustard leaves and lassi. The dough has little gluten to hold it together, so the roti is shaped by hand, with wet palms and patient pressing, rather than rolled with a pin. The result is a golden, slightly charred bread with a sweet corn flavor. It takes practice, and that is part of its appeal.
Instructions
Heap the cornmeal into a hill on a wide, flat mixing tray and make a well in the center. Pour a small amount of the lukewarm water into the well.
Mix the cornmeal and water into a dough, adding more water in small amounts as needed. The dough should feel moist but not sticky, and a sprinkle of extra cornmeal will soak up any excess wetness.
Work the softened butter into the dough at the end and knead it once more.
Take a hand-sized piece of dough and roll it into a small ball between your palms. Flatten it gradually between your hands, turning it as you go so it thins evenly, and wet your hands and fingers to help it stretch. Press any cracks at the edges back together to close them.
When the roti is about the size of a small plate, lay it on a preheated griddle. Let it sit and take in the heat, since it cooks slowly. Once some areas change color and the roti loosens on the griddle, press any moist-looking patches with a dry cloth.
Turn the roti when you judge it ready and cook the other side. It is done when no moist-looking areas remain, and a few slightly burned spots are normal.
Traditionally the roti is eaten fresh as soon as it is made. It can also be cooked over an open flame instead of on the griddle, and brushed with ghee before serving.
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