11
Makai ki Roti (Corn Meal Flat Bread)
Yield: 12
roti
4 cups (400 gm)
corn meal
2
1
∕
4
cups (540 ml)
water
1
∕
2
cup (120 gm)
ghee
1.
Start this step only when ready to cook. Mix corn meal and
1
1
∕
2
cups water. Add enough of remaining water (
3
∕
4
cup),
2 tablespoons at a time, mixing after each addition, till dough
forms a soft ball. Make 12 balls about 4.5 cm in diameter.
Keep covered with a damp cloth.
2.
On a well floured board, roll a ball of dough lightly. Dust
rolling pin from time to time to avoid sticking. Seal cracks by
pinching edges and continue rolling into a flat round 14 cm in
diameter.
3.
Heat tava on medium heat about 2 minutes for 22 cm
tava/about 3 minutes for 26 cm tava.
4.
Put one hand over round and tip board till round drops
onto open palm.* Put round on tava. Cook till underside has
light golden brown patches (about 2 minutes). Turn over with
a wooden spatula. Cook 2 minutes. Turn over. Continue
cooking, following steps 3 to 9 of How to Cook Paratha on
page 7 till evenly browned on both sides.
5.
Roll out and cook remaining balls in the same way. Roll
out each ball shortly before cooking (while another round is on
tava).
6.
Serve hot, accompanied with
sarson ka saag
.
*If round sticks to the board, ease round using broad metal
spatula and tip board in the same way.
h
Phulka (Puffed Unleavened Bread)
Yield: 12
phulka
2
1
∕
2
cups (250 gm)
sifted wheat flour
1
∕
2
teaspoon
salt
(optional)
3
∕
4
cup + 2 tablespoons
(210 ml)
water
1.
Mix flour, salt and
1
∕
2
cup water. Add enough of remaining
water (6 tablespoons), 2 tablespoons at a time, mixing after
each addition, till dough forms a soft ball (stop adding water
before dough becomes wet and sticky). Knead till dough is
smooth and elastic (about 2 minutes). Keep covered with a
damp cloth about 30 minutes.
2.
With oiled hands, knead dough briefly. Make 12 balls
about 3 cm in diameter. Keep covered with a damp cloth.
3.
On a floured board, roll each ball of dough into a flat
round 14 cm in diameter (see page 6 para 10). Keep on a
lightly floured surface, covered with a damp cloth.
4.
Heat tava on medium heat about 2 minutes for 22 cm
tava/about 3 minutes for 26 cm tava. Put round on tava.
Cook till small blisters appear on surface and very few light
brown specks appear on underside (about 15-20 seconds).
Turn over. Cook till brown specks appear on underside
