Enjoy the rustic, earthy flavor of traditional Indian village-style corn bread. This recipe uses precise weight measurements for consistent results. By combining corn masa harina with whole wheat flour, you get a dough that is wonderfully flavorful and easy to handle, creating soft, pliable flatbreads perfect for any meal.
• Preparation Time: 5 minutes
• Dough Resting Time: 15 minutes
• Cooking Time: 30 minutes
• Yields: 12 rotis
Ingredients
• Masa Harina: 6.35 oz (180 g)
• Whole Wheat Flour: 2.5 oz (70 g)
• Warm Water (approx. 100°F/38°C): 8.5 oz (240 g)
• Green Chilies, seeded and finely minced: 2.0 teaspoons (approx. 0.35 oz or 10 g)
• Melted Ghee or Butter: for brushing (optional)
Instructions
1. Prepare and Rest the Dough In a large mixing bowl, combine the masa harina (6.35 oz / 180 g), whole wheat flour (2.5 oz / 70 g), and minced green chilies. Gradually pour in the warm water (8.5 oz / 240 g), mixing with your hand until a soft, pliable dough forms. It should feel moist but hold its shape. If it feels too dry, add an additional 0.2 oz (5 g) of water at a time. Shape the dough into a smooth ball, cover it with a damp cloth, and let it rest for 15 minutes.
2. Shape the Rotis While the dough rests, heat a griddle (tawa) or cast-iron skillet over medium-low heat. Divide the rested dough into 12 equal portions, each weighing about 1.5 oz (42 g). Roll each portion into a smooth ball and keep them covered with the damp cloth to prevent them from drying out. Place one dough ball between two sheets of waxed paper. Using a tortilla press or the flat bottom of a heavy plate, press down firmly to form a round approximately 6 inches (15 cm) in diameter. Set the pressed roti aside (still between the paper) and repeat with the remaining dough balls.
3. Cook the Rotis Carefully peel the top sheet of paper off one roti. Gently flip it onto your palm and place it, dough-side down, on the hot griddle. Peel off the second sheet of paper. Cook for 45 to 60 seconds, or until you see small, light-brown spots on the underside. Flip the roti and cook the other side. To encourage it to puff up and cook through completely, gently press down on its surface with a folded, clean kitchen towel. The roti is done when it has puffed up and has golden-brown spots on both sides.
4. Serve and Store Transfer each finished roti to a container lined with a cloth to keep it warm and soft. If desired, brush the hot rotis with a little melted ghee or butter before serving. Repeat the cooking process for all the rotis. Serve immediately for the best texture and flavor.
