Recipe by FloridaNative
This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens and garlic drizzled with ghee (clarified butter). This version incorporates vibrant flavors that can easily accompany any meal or even be served with a dip for an appetizer. From EatingWell: January/February 2008. Posted for ZWT8.
Top Review by adopt a greyhound
Great flatbread. I left out the ginger and made as written. Took me a long time to cook all of them but they were great. Loved them fresh from the pan. Served with a Mexican beef burger. Have leftovers so will reheat in a pan as I don't think the microwave will do it.
- 2 cups finely ground yellow corn flour (see Shopping Tip)
- 1⁄2 cup all-purpose flour
- 3⁄4 teaspoon salt
- inch-thick slices fresh ginger
- 2 -4 fresh green chilies, such as Thai or 2 -4 serrano peppers, stemmed
- 1⁄2 cup finely chopped red onion
- 1⁄4 cup finely chopped fresh cilantro
- 1 -1 1⁄4 cup warm water
- 1 tablespoon ghee or 1 tablespoon butter, melted
- 1 tablespoon canola oil
Directions See How It's Made
- Combine corn flour, all-purpose flour and salt in a medium bowl.
- Pulse ginger and chiles in a food processor until minced. Add to the flour mixture along with onion and cilantro.
- Drizzle warm water over the mixture, a few tablespoons at a time, stirring it in as you go, until the mixture starts to come together and form a ball. Turn the dough out onto a lightly floured surface. Gently knead until a soft dough forms (it will still be a little bumpy from the vegetables). Divide the dough into 12 portions and shape each into a ball. Keep the balls covered with plastic wrap or with a slightly damp paper towel.
- Fold a large sheet of foil in half lengthwise. Combine ghee (or melted butter) and oil in a small bowl. Place both next to the stove.
- Coat a small nonstick skillet with cooking spray and heat over medium heat. Place a ball of dough between sheets of wax paper (leaving the others covered). Press it down to form a patty, then roll it out into a 1/8-inch-thick disc, 4 to 6 inches in diameter (the edges won’t be perfectly round and will appear jagged and cracked).
- Gently peel the dough off the paper and add it to the hot pan. Cook until the underside is light brown in spots, 1 to 2 minutes. Flip it over and cook for 1 to 2 minutes more. Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds. Brush the second side with butter-oil mixture and flip it over to sear that side too, about 30 seconds. Slip the bread into the foil sleeve to keep it warm.
- Repeat with the remaining dough. Serve warm.
- Shopping Tip: Yellow corn flour is made from finely ground dried corn. It's finer in texture than cornmeal and should not be used interchangeably. A good substitute is masa harina—finely ground, lime-treated dried corn (hominy). Find yellow corn flour in the natural-food sections of supermarkets, in natural-foods stores or at bobsredmill.com.
- Carbohydrate Servings: 1.
- Exchanges: 1 starch, 1 fat.