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This Makki Ki Roti is prepared using coarse corn meal rather than the traditional Punjabi Makki ki Roti.
Ingredients:
Corn Meal (coarse powder) – 4 cups
Whole Wheat Flour – 1/4 cup
Cumin Seeds – 2 tsps
Salt to taste
Method:
- In a large mixing bowl, mix corn meal, whole wheat flour, cumin seeds and salt with approximately 2 to 3 cups of water.
- Set aside for 30 minutes.
- Divide the dough into medium orange sized balls.
- Cut an aluminium foil into a 10″ square piece.
- Place a dough ball in the centre of the foil.
- Spread the dough ball into thin disc.
- Carefully invert the foil to place disc on a preheat griddle.
- Set the flame to medium and let it roast.
- Now flip the side and roast the other side.
- Serve hot topped with butter along with Sarson ka Saag or Baingan Bartha.
- Repeat the same for remaining dough.
Notes:
- I used the corn meal with coarse powder texture. Hence I used whole wheat flour to bind the dough lightly.
- If you are using fine corn meal, there is no need to use whole wheat flour.
- The dough prepared as above, cannot be rolled into dough balls, as the corn meal does not bind tightly. You have to take medium orange sized portion of the dough and round it little bit using your palms.
- Adding more whole wheat flour will bind the dough better, but will lose the flavor of corn.
