Yield: 1 servings
|280 grams||Corn kernels|
|2 teaspoons||Cumin seeds|
|1 tablespoon||Fresh coriander leaves|
|225 grams||Plain strong flour; sifted|
|1 tablespoon||Vegetable oil|
Blend or process corn, cumin and salt until pureed. Transfer mixture to a large bowl and stir in coriander, drizzle in the oil. Stir in the sifted flour until it forms a dough and mix until no longer sticky.
Knead the dough on a floured surface for 4-5 minutes until smooth. Cover with a damp cloth and leave to rest for 30 minutes.
Divide the dough into the required sized pieces and roll each one flat.
Place a dough disc onto a well heated griddle pan (one at a time) and cook.
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