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Sikkim · Breakfast

Corn Flatbread

Traditional 23. Corn Flatbread recipe

🧺 Ingredients

• 1½ cups cornmeal/maize flour (180g)
• ½ cup all-purpose flour (60g)
• 1 medium onion (100g), finely diced
• 2 green chillies (8g), minced
• ½ inch ginger (4g), minced
• 1 tbsp fresh coriander (2g)
• ½ tsp salt (3g)
• ½ tsp turmeric
• ½ tsp black cumin seeds (1g)
• 2 tbsp oil (30ml)
• ¾ cup warm water (180ml)

👩‍🍳 How to make Corn Flatbread

1. Mix cornmeal, all-purpose flour, salt, turmeric, and black cumin in bowl.
2. Add onion, green chillies, ginger, and coriander; mix.
3. Add oil and warm water gradually; knead to soft dough (cornmeal doesn't form gluten like wheat).
4. Let rest 5 minutes.
5. Divide into 8 equal parts; roll between wet palms into 5mm-thick discs.
6. Heat tava/griddle over medium-high heat; lightly oil.
7. Place flatbread on hot tava; cook 2 minutes until light brown spots appear.
8. Flip; cook 2 minutes on other side until fully cooked and slightly crispy.
9. Press gently with spatula.
10. Transfer to plate; serve hot with gundruk soup or yogurt.

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