Corn Chapatis

Corn Chapatis are rustic flatbreads made from corn flour and cooked cornmeal, with ghee and optional yogurt adding enough richness to bind the dough.

Because the dough is more fragile than wheat dough, the source shapes the rounds with oiled hands rather than relying entirely on a rolling pin.

Each chapati cooks for several minutes on both sides in a dry pan. The finished breads are stacked and covered so they remain warm and do not dry out.

Ingredients

• 1 cup ground corn flour
• 1/2 teaspoon salt
• 1 tablespoon ghee or olive oil
• 1 tablespoon plain yogurt, optional
• 1/2 cup cornmeal, cooked
• 1/2 cup cold water, plus more if needed

Method

Combine the corn flour, salt, ghee, and optional yogurt in a large bowl. Add the cooked cornmeal and mix again. Add the cold water 1 tablespoon at a time and knead until a dough forms, adding more corn flour if too moist or more water if too dry. Divide into 6 balls. Rub your hands with a little oil and shape each ball on a lightly floured surface into a flat 5-inch circle. Cook each chapati in a dry heavy-bottomed or non-stick pan over medium-high heat for 2–3 minutes per side. Stack the cooked chapatis in a covered ovenproof dish, separating with wax paper or a little ghee if desired. Makes 6 chapatis.