Serves: 8
Total Calories: 124

1 1/4 cups white cornmeal flour
1/4 cup stone-ground durum whole wheat flour
3/4 to 1 cups hot water (only as hot as your hands can tolerate)
3 to 4 tablespoons corn oil or melted ghee, for basting

1. In a bowl, mix together the flours, then add enough hot water to make a semi-soft dough that does not stick to your fingers. (Coat your fingers with some oil if it does stick.) This dough does not require resting time, nor should it be kneaded.

2. With lightly oiled clean hands, divide the dough equally into 8 to 10 balls and cover with foil to prevent drying. Working with each ball separately, place between 2 sheets of wax paper, aluminum foil, or plastic wrap and gently press with your fingertips or a rolling pin to spread it into a 5- to 6-inch circle. If the dough breaks, pinch it together to seal.

3. Heat the tava on medium heat (do not make it too hot--these breads are thicker than the whole-wheat ones and need to cook longer), baste the tava lightly with oil (or ghee), then carefully put the bread on it. Cook until the bottom is flecked with golden dots, about 1 minute, and turn it over.

4. When the other side is golden, flip it once again. Then baste the top with 1/2 teaspoon oil (or ghee), put that side down onto the tava, and fry until crisp, a few seconds. Similarly, baste and fry the other side until crisp. Repeat with all the other breads. Transfer to a serving plate and serve as hot as possible, topped with a dollop of whipped butter, if you wish.

VARIATION: Along with the flour in Step 1, also mix in about 1 cup finely chopped fresh fenugreek (or radish) leaves, 1/2 cup cilantro, and salt and black pepper to taste.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 124
Calories from Fat: 45

More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
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Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
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Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
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