|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Punjabi Griddle-Fried White Corn Breads |
|
Serves: 8 Print this Recipe(Sufaid Makki ki Roti) Category: Special Breads, Vegan Makes 8 to 10 breads This flatbread is generally made with yellow corn flour, perhaps because most of the corn grown in the Punjab is yellow. In America, I use the Mexican white corn flour, which I find results in really sweet and fragrant breads. You could use whichever of the two you prefer (or have in your pantry). Remember to mix in some whole-wheat flour, which binds this easily breakable roti (bread). 1 1/4 cups white cornmeal flour 1/4 cup stone-ground durum whole wheat flour 3/4 to 1 cup hot water (only as hot as your hands can tolerate) 3 to 4 tablespoons corn oil or melted ghee, for basting 1. In a bowl, mix together the flours, then add enough hot water to make a semi-soft dough that does not stick to your fingers. (Coat your fingers with some oil if it does stick.) This dough does not require resting time, nor should it be kneaded. 2. With lightly oiled clean hands, divide the dough equally into 8 to 10 balls and cover with foil to prevent drying. Working with each ball separately, place between 2 sheets of wax paper, aluminum foil, or plastic wrap and gently press with your fingertips or a rolling pin to spread it into a 5- to 6-inch circle. If the dough breaks, pinch it together to seal. 3. Heat the tava on medium heat (do not make it too hot--these breads are thicker than the whole-wheat ones and need to cook longer), baste the tava lightly with oil (or ghee), then carefully put the bread on it. Cook until the bottom is flecked with golden dots, about 1 minute, and turn it over. 4. When the other side is golden, flip it once again. Then baste the top with 1/2 teaspoon oil (or ghee), put that side down onto the tava, and fry until crisp, a few seconds. Similarly, baste and fry the other side until crisp. Repeat with all the other breads. Transfer to a serving plate and serve as hot as possible, topped with a dollop of whipped butter, if you wish. VARIATION: Along with the flour in Step 1, also mix in about 1 cup finely chopped fresh fenugreek (or radish) leaves, 1/2 cup cilantro, and salt and black pepper to taste. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Deep-Fried Puffed Breads Basic Griddle-Fried Breads Basic Oven-Grilled Leavened Breads Basic Rajasthani Rolls Basic South Indian Rice and Bean Crepes Basic Stuffed Griddle-Fried Breads Basic Whole-Wheat Dough Cauliflower Parantha Stuffing Crispy Chickpea Flour Crepes Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Chickpea Flour Breads Griddle-Fried Flaky Onion Breads Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Layered Green Chile Pepper Breads Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle-Fried Leavened Breads Griddle-Fried Millet Breads Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds Griddle-Fried Opo Squash Breads Griddle-Fried Sorghum Breads with Onions Griddle-Fried Spinach and Red Bell Pepper Breads Ground Lamb Parantha Stuffing My Healthy Griddle-Fried Mashed Potato Breads Oven-Grilled Breads with Dried Herbs and Spices Oven-Grilled Garlic and Turmeric Breads Oven-Grilled Tofu Breads Paneer Cheese Parantha Stuffing Potato Parantha Stuffing Potato Stuffed Baati Rolls Punjabi Griddle-Fried White Corn Breads Rama's Sweet Crepes Rice Flour Pancakes with Carrots Rolls with Oat Bran and Fresh Mint Semolina Crepes Semolina Pancakes with Tomatoes and Bell Peppers Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Stuffed Pepper Jack Cheese Oven-Grilled Breads Sweet Jaggery-Stuffed Paranthas Traditional Lentil Pancackes Whole-Wheat Griddle Breads Yellow Mung Bean Pancakes Pressed Rice Flakes with Peas and Potatoes Stir-Fried Mushrooms and Red Chard Pilaf Multi-Flour Griddle Breads Griddle-Fried Oat Breads with Ajwain Seeds Daikon Radish Parantha Stuffing Flavored Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Fresh Spinach Stuffed South Indian Crepes Stuffed Mung Bean Pancake Rolls * Breads and Crepes Griddle-Fried Legume Breads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
