Cornmeal Flatbreads

Flavorful vegetarian flatbreads made with cornmeal, grated mooli, spring onions, and coriander, cooked on a griddle until puffed and golden.

Vegetarian Indian Flatbread Gluten Free Cornmeal

Estimated Nutrition

Calories

561.4

kcal / serving

2245.5 kcal total

Carbs

98.9g

per serving

395.4 g total

Fat

14.6g

per serving

58.2 g total

Protein

10.8g

per serving

43.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

To serve

GrainsCereals

500

Cornmeal

Medium texture, maize flour, or polenta

Cornmeal

Reserved for dusting

Liquids

250

Water

Lukewarm

NutsSeeds

tbsp

Coriander

Fresh leaves, chopped

Salt

To taste

OilsFats

Sunflower Oil

For greasing

Vegetables

White Mooli Radish

Grated

piece

Spring Onion

Trimmed and finely chopped

Method

Serve warm spread with butter or wrap in foil for later use.

Combine 500g cornmeal, mooli, spring onions, coriander, and salt in a large bowl.

Gradually add lukewarm water until the mixture forms a soft, smooth dough.

Knead the dough lightly and set it aside to rest.

Sift the remaining 25g cornmeal over a cling film-covered work surface.

Divide the dough into 12 small balls using oiled hands and flatten them.

Roll each piece into a 0.5cm thick round on the prepared surface.

Heat a griddle and fry each round on both sides until puffed and speckled brown.