Cornmeal Chappaties – Makhi Ki Roti

These wholesome yellow delicious chappaties are traditionally served with Saag Paneer (Curried Spinach). They would also go well with any curry!!

Ingredients

• 200g East End Cornmeal Fine (Polenta)
• 100g East End Cornmeal Course (Polenta)
• 1-2 tsp East End Sunflower Oil / Vegetable Oil
• Boiling / Hot Water

Method

Blend the cornmeal with small amounts of water until you have get stiff dough.

Knead the dough for 3 – 4 minutes and place in a bowl.

Put the dough in the fridge for approximately half an hour.

Divide the dough evenly into 4 - 5 balls and roll to a thickness of around 2mm - 4mm.

Heat your frying pan over a medium heat and put 1 – 2 teaspoons of oil into the pan.

Heat the chappati for 3 -4 minutes gently turning a few times until evenly cooked and golden brown.