Makki ki Roti is a Punjabi unleavened flat bread or roti made from maize flour or fine corn meal. Traditionally, the dough balls prepared from the flour is patted using the heel of your palm into thin rotis which are roasted on a heated griddle.
Called as Makki di Roti in Punjab, this delicious roti is vegan, gluten free and is a winter staple that tastes the best when served with Sarson ka Saag.
Ingredients:
Makki Ka Atta (Fine Maize Flour/Corn Meal) – 2 cups + rolling
Carom Seeds/Ajwain – 1 teaspoon
Salt – to taste
Water – 3/4 to 1 cup
White whipped butter – for serving
Method:
- In a mixing bowl, take makki ka atta, ajwain and salt. Mix well.
- Bring 1 cup water to boil.
- Pour 1/2 cup boiling water to the atta, mix using a fork.
- Once the flour mixture cools enough to handle with your palm, knead it into a smooth dough. If it is too dry add a little more water; 1 tablespoon at time. The dough must be soft and smooth but not stick to your palm.
- Divide the dough into 8 balls.
- Now you need to roll the dough balls into rotis. You can use one of the steps mentioned below in Steps 7-9.
- Dust some flour generously on a flat surface. I do this way on a silicon mat. Flatten a dough ball in your palm, dust it generously with some flour, sprinkle some flour on the silicon mat and pat the flattened and dusted dough ball with the heel of your palm to form a thin circular disc. This is how the rotis are traditionally prepared.
- Â Place a dough ball between two parchment paper and press using a tortilla press. I have never tried this method.
- Using a rolling pin try rolling the dusted dough ball into circular disc. I have never tried this method too.
- Place the rolled roti on a preheated griddle.
- Take a moist cloth and press the top of the roti to keep it moist. If not the top surface will dry out and crack. Do not make the roti too wet.
- Flip the roti and cook the moist side.
- Now place the roti on open flame on either sides until the fluff up and small brown specks are formed on either sides.
- Serve the roti hot, topped with a dollop of white butter. Serve with sarson ka saag.
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Ingredients
Makki Ka Atta (Fine Maize Flour/Corn Meal) - 2 cups + rolling
Carom Seeds/Ajwain - 1 teaspoon
Salt - to taste
Water - 3/4 to 1 cup
White whipped butter - for serving
Instructions
- In a mixing bowl, take makki ka atta, ajwain and salt. Mix well.
- Bring 1 cup water to boil.
- Pour 1/2 cup boiling water to the atta, mix using a fork.
- Once the flour mixture cools enough to handle with your palm, knead it into a smooth dough. If it is too dry add a little more water; 1 tablespoon at time. The dough must be soft and smooth but not stick to your palm.
- Divide the dough into 8 balls.
- Now you need to roll the dough balls into rotis. You can use one of the steps mentioned below in Steps 7-9.
- Dust some flour generously on a flat surface. I do this way on a silicon mat. Flatten a dough ball in your palm, dust it generously with some flour, sprinkle some flour on the silicon mat and pat the flattened and dusted dough ball with the heel of your palm to form a thin circular disc. This is how the rotis are traditionally prepared.
- Â Place a dough ball between two parchment paper and press using a tortilla press. I have never tried this method.
- Using a rolling pin try rolling the dusted dough ball into circular disc. I have never tried this method too.
- Place the rolled roti on a preheated griddle.
- Take a moist cloth and press the top of the roti to keep it moist. If not the top surface will dry out and crack. Do not make the roti too wet.
- Flip the roti and cook the moist side.
- Now place the roti on open flame on either sides until the fluff up and small brown specks are formed on either sides.
- Serve the roti hot, topped with a dollop of white butter. Serve with sarson ka saag.
Notes
1. Makki ka atta used for this roti is the fine maize flour or corn meal that is different from the corn flour that is white in color. 2. Since the roti is very dry, it is recommended to serve it with a dollop of butter or ghee.
