Fenugreek and Maize Flatbread

N: This is a slightly different take on the methi paratha. I was curious to know how different maize flour is from cornflour as they are essentially some modifications of the same cereal. I am no wiser other than that I now know that the flours are of different colors; but then again that probably has more to do with the milling process than the grain itself. Anyway I am having to come up with ways to use the flour. The maize crêpe molasses has been a good addition to the breakfast portfolio.

– Get  together 1 cup of chapati flour, 1 cup of maize flour along with 1/2 tsp each of turmeric, coriander powder, cumin powder and chilli powder, 1 tbsp of vegetable oil, 2 tbsp of natural set yogurt and 1/2 cup dried fenugreek (methi leaves).

– You can also try the same recipe with 2/3rd cup each of wholemeal chapati, ragi and maize flour.

– Knead it with water until the dough is smooth. Because maize has low gluten it will take more kneading than ordinary chapati flour.

– One version of it can be done without using any water at all. Add two big spoons of cooked red daal to the dough. It adds to the flavour of the the flatbread while increasing its protein content.

– Leave the dough for at least an hour or better overnight. The dough stays rather well for days in the fridge. 

– Divide the dough into 8 equal balls.

– Roll each ball into circular rotis of about 15 cm in diameter. Do not roll all the breads at a time. Maize tends to get very dry and hence it is best to roll as near to frying as possible.

– Heat a frying pan and brush it with a little vegetable oil.

– Add the first bread to the pan. Brush the bread with water. This is important because these flat breads can get dry rather quickly.

– Fry for about 2 mins and then flip. Now brush with water on the other side.

– Fry the other side and flip again after about 2 mins.

– Both sides should now become whitish indicating the flour is cooking.

– Fry for 2 mins each on each side till it turns golden brown with some dark spots. Brush with little oil if necessary.

– Remove it from the frying pan and use a tissue to absorb the oil.

– Store it in a covered container wrapped in tea towel if possible.

– You can either have it with a chutney, yogurt and poached fruits for breakfast or dip it into stews for  supper.

We had it with poached apricot made in the same way as poached nectarine.


One comment

  1. White “corn flour” is what is called “corn starch” in the US. Yellow “corn flour” is what is called “corn meal” in the US. The yellow stuff is flour as we know it, the white stuff should not be called flour at all.

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