Flat corn breads from Madhur Jaffrey's Flavours of India: Over 130 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu by Madhur Jaffrey

  • cornmeal
  • ghee
  • EYB Comments

    Can substitute melted unsalted butter for ghee.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute melted unsalted butter for ghee.

  • Ganga108 on January 31, 2021

    Makki ki Roti: Easy to make and extremely delicious Indian (Punjabi) flatbread. They puff up beautifully. Lovely on their own with a small sprinkling of salt and a cuppa tea, or with a curry. Don't forget the ghee. They are divine with an Indian dish of mustard greens. Use a fine cornmeal for the dough, easily available at Indian groceries. Can add ajwain seed (carom seed) and chopped fresh coriander leaves to the dough. Dough keeps well wrapped in clingwrap in the fridge overnight, for roti the next day. Wrapped them around avo and garden greens and garden radish for a wonderful lunch.

  • Ganga108 on January 31, 2021

    (Makki ki Roti) Page 250

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