Punjabi Corn Bread
breads, indian
3 cup water
3 cup yellow cornmeal
1 butter
Place water in large saucepan and bring to boil. While boiling, add cornmeal. Stir to make soft dough. Turn out onto board and cool slightly. Knead mixture thoroughly, occasionally picking dough up and slapping down hard on surface. Form mixture into 9 balls. With moistened hand, pat each ball into flat circle about 1/4" thick. Re-wet hand occasionally. Place bread on ungreased griddle over medium heat. Cook until bread is browned on bottom and slips about easily on griddle. If using gas range, place cooked bread directly over flame for few moments to brown. Place on plate and brush with stick of butter. Cook remaining breads as directed and stack on plate so top of each roti butters bottom side of roti above.
From: Waldine Van Geffen
Yield: 9 servings