This recipe provides precise measurements for creating the soft, golden flatbreads of Punjab. The use of weight ensures consistency, resulting in a tender, pliable bread with the sweet flavor of fresh corn every time.
• Preparation Time: 15 minutes
• Dough Resting Time: 0.5 to 3.0 hours
• Cooking Time: 30-40 minutes
• Yields: 16 flatbreads
Ingredients
(Note: Weight conversions for ingredients measured by volume are approximate.)
For the Dough:
• 1.75 cups (420 ml) water
• 3.0 tablespoons vegetable oil or butter (1.5 fl oz / 45 ml); also approximately 1.5 oz / 43 g
• 1.0 cup fine yellow cornmeal (5.1 oz / 145 g)
• Pulp and juice from 1 large ear of fresh corn (yielding 3.0 to 4.0 tbsp / 45 to 60 ml)
• Approx. 1.33 cups whole wheat flour (chapati/atta flour) (6.2 oz / 175 g), plus extra for dusting
• 1.0 teaspoon salt (0.2 oz / 6 g)
• 1.0 tablespoon sugar (0.44 oz / 12.5 g)
• 0.25 teaspoon cayenne pepper (0.02 oz / 0.5 g)
For Cooking and Serving:
• Melted butter or ghee, for brushing (optional)
Instructions
1. Hydrate the Cornmeal: Bring the water to a boil in a small saucepan. Remove from heat and stir in half of the butter or oil (1.5 tbsp). While stirring constantly, pour in the cornmeal. Cover the pot, reduce heat to low, and cook for 4 to 5 minutes. Stir in the remaining butter/oil (1.5 tbsp) and set aside to cool.
2. Prepare Fresh Corn: With a knife, slit the kernels down the center of each row on the corn cob. Use the dull edge of the knife to scrape out the pulp and juice into a bowl.
3. Form the Dough: In a large bowl, whisk together the whole wheat flour, salt, sugar, and cayenne pepper. Mix in the fresh corn pulp and the cooled cornmeal mixture. Knead on a clean surface for about 5 minutes until a medium-soft, pliable dough forms. Add a small amount of water or flour if the consistency is too dry or too sticky.
4. Rest the Dough: Shape the dough into a ball, cover it with an inverted bowl, and let it rest for at least 30 minutes (0.5 hours) and up to 3 hours at room temperature. For longer storage, wrap and refrigerate for up to 24 hours; allow it to return to room temperature before use.
5. Prepare for Cooking: Preheat a griddle or cast-iron skillet over medium-low heat. Assemble your workstation with a rolling pin, a small dish of dusting flour, and a towel-lined basket to keep the cooked breads warm.
6. Shape the Rotis: Briefly knead the rested dough and divide it into 16 equal portions. Roll each portion into a smooth ball and keep them covered with a damp cloth.
7. Roll the Rotis: Flatten one ball into a patty about 2.0 inches (5 cm) wide. Lightly dip both sides in dusting flour. Roll it out into a thin circle approximately 6.0 inches (15 cm) in diameter, using just enough flour to prevent sticking.
8. Cook the Rotis:
o Gently slap the rolled roti between your palms to remove excess flour and lay it on the hot griddle.
o Cook for about 1.5 minutes on the first side. When the top lightens in color and small bubbles appear, flip the roti.
o Cook on the second side for another 1.5 minutes. It will often inflate. You can encourage this by gently pressing on its surface with a folded kitchen towel.
o Adjust the griddle heat as necessary. The roti should cook through without burning.
9. Serve: Place the finished roti in the towel-lined basket. If desired, brush with melted butter or ghee. Repeat with the remaining dough. Serve fresh and warm.
