Fresh Corn Roti its vary testy food cooked the recipe

 

Fresh Corn Roti

Fresh Corn Roti: This roti is reminiscent of the traditional roti from the Northern region of Punjab called ‘Makki di roti’ which is made out of cornflour. Here fresh corn is used with whole wheat flour.
Makes 16 pieces of bread

Ingredients:
1 16 oz of frozen cut corn kernels defrosted or 2
cups fresh corn
2 cups whole wheat flour
½ tsp salt

1-2 tsp oil of your choice
Melted ghee or butter for brushing

Method:
1)  Begin with pureeing the corn in a food processor with salt. Transfer to a mixing bowl.
2)  Sprinkle whole wheat flour in batches until the dough comes together in a ball.
3)  Knead a few times, the dough will be sticky, pour oil and coat the dough to prevent from sticking.
4)  Cover and let the dough rest for 15 to 20 minutes.
5)  Return to the dough when ready to prepare the rotis. Divide the dough into 16 equal portions by pinching the dough into smaller balls. Have extra whole wheat flour ready for rolling the dough to prevent sticking.
6)  Heat a cast-iron griddle over medium-high heat.
7)  Roll out the first roti, dust with the flour as necessary if the roti starts sticking to the surface. Add it to the pan. The first roti will take longer to cook than the remaining as the pan will get progressively hot.
8)  Cook each side until cooked thoroughly. The first one will take a few minutes longer than the remaining.
9)  As the pan gets warmed up, it will take approx. 1 min to cook each side.
Pairs well with – Delicious on its own or served with any of the curries

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