Corn Flatbread with Spiced Yogurt Dip

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Punjabi corn flatbreads served with a cooling mint-cucumber yogurt dip. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes blends Corn flour, Water, Salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 6 Indian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix 1 cup corn flour, 1/2 tsp salt, and 1/2 cup water to form a stiff dough. Knead for 3 minutes until smooth, then cover and rest for 15 minutes.
  2. Step 2: Divide dough into 6 equal portions. Roll each portion into a ball, then flatten into 4-inch rounds with a rolling pin on a floured surface.
  3. Step 3: Heat a non-stick skillet over medium heat. Place one dough round on the skillet and cook for 2-3 minutes until bubbles form and bottom is golden. Flip and cook for 2 more minutes until golden spots appear.
  4. Step 4: For dip: Combine 1/2 cup plain yogurt, 1/4 cup grated cucumber, 2 tbsp chopped mint, 1/2 tsp cumin powder, and 1/4 tsp salt. Mix well and chill for 30 minutes.
  5. Step 5: Serve warm flatbreads with chilled yogurt dip.

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Frequently asked questions

How long does Corn Flatbread with Spiced Yogurt Dip take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Corn Flatbread with Spiced Yogurt Dip?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Corn Flatbread with Spiced Yogurt Dip?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Corn Flatbread with Spiced Yogurt Dip for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Corn Flatbread with Spiced Yogurt Dip vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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