Griddle-Cooked Corn Bread with Chiles from 660 Curries by Raghavan Iyer
You say “Makkai ki roti” to a Punjabi, and he or she will reply, “Sarson da saag.” This flaky, grainy, succulent bread is a must for scooping up mounds of ghee-
Ingredients
- Ghee or melted butter for brushing
- 2 cups finely ground yellow corn flour (like the Mexican masa harina; see Tip)
- 1½ teaspoons coarse kosher or sea salt
- 8 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick)
- 8 fresh green Thai, cayenne, or serrano chiles, stems removed
- About ½ cup warm water
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