These rustic corn flatbreads are best eaten with the saag/leafy greens from my previous post. In India they are called makki ki roti. They are also nice with other curries, salads, etc. But eat them fresh as they will become hard if kept too long.
Rustic Corn Flatbreads
For 4 flatbreads
- 1/2 cup wheat flour
- 1/2 corn flour
- 1 teaspoon turmeric
- 1/2 teaspoon ajwain seeds (optional)
- 1 tablespoon oil & some ghee/oil for frying
- Little less than 1/2 cup water
Mix the dry ingredients. Add the oil and the water (you might not need all water) and knead for about 4 Minutes into a soft dough. Let the dough rest for 10 minutes.
Divide the dough in equal portions and roll them into balls. Flatten a ball by hand and rollout into a 18 cm disc with a rolling pin.
Put a little bit of ghee or oil in a little bowl and keep aside.
Heat a pan over medium low heat and start frying the flatbread without any oil. Change sides from time to time. Once the flatbread starts to get brown spots smear a thin layer of ghee or oil evenly on both sides.
Keep warm in a towel or some tin foil. Eat soon.