This is a fantastic corn bread that goes as a traditional accompianament to Sarson da Saag…Punjabi Greens, and a true Punjabi flatbread, idealy you need a tandoor but how many of us have fot one of those. That said you can make this using the traditional oven and the result is nearly as good as the tandoor produced version, so have no fear get on in there and make some breads!
This recipe makes 8 breads
Ingredients
500gm(1lb2oz) Cornmeal
60gm(2oz)wholemeal flour
25gm(1oz)all purpose flour plus a little extra for dusting
100gm(3.5 o9z Ghee melted , plus a little extra for greasing
Method
Sift the cornmeal, flours and salt into a large bowl and mix in enough water to make a soft dough.
Knead the dough on a lightly floured surface for about 5 mins, cover with a cotton cloth and set aside in a warm place for about 30 minutes
Now divide the dough into eight equal portions, roll them into balls , dust them with flour and set aside for a further 5 minutes.
Whilst waiting for the dough to finally prove heat the oven to 200c/400f gas mark 6
Flatten each bread between the palms of your hand or roll out on a lightly floired surface to make an 8inch dia disc
Place them in the oven for about 6 minutes when cooked brush with ghee or butter and serve with Sarson da Saag
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Like the cornbread idea – do you think it’s ok to exchange the wholemeal flour for another type of flour – thinking of maybe sweet potato flour or spelt as I’m trying to cut out wheat at the moment?
All I can say is that it then wouldn’t be cornbread …..but if it works for you, who am I to judge, eat what you enjoy!