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Punjabi Makki Ki Roti topped with ghee and served on a traditional plate with jaggery, radish and saag on the side

Makki Ki Roti

  • Author: Farrukh Aziz
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Bread
  • Cuisine: North Indian, Punjabi

Description

Makki Ki Roti – is a traditional north Indian recipe which is made using makki ka atta or Corn meal. A Punjabi flat bread especially put together during winters. Want to learn the best techniques and tricks to make them easily at home? Here you go!


Ingredients

  • 2 cups, Makki ka atta (Maize flour/ Corn meal)
  • Salt to taste
  • 1 cup, warm water to knead the dough (you may need little more)

Optional

  • ¼ cup, grated radish
  • 1 teaspoon, Ajwain (carom seeds)

Instructions

how to make makki ki roti

  1. In a big bowl, plate or tray, add makai atta, salt, and mix
  2. Gradually, add water and start kneading the dough. Do not add all the water at one time.
  3. Using heels of your hands, knead for 5 minutes to make soft and smooth dough
  4. Cover the dough and set it aside for 10 minutes
  5. Now, divide the dough into balls depending upon the size of the roti you want to make.
  6. Take one dough ball and knead it again for a minute, with the heels of your palm, before shaping.
    Important: This is the key step to make perfect makki ki roti
  7. Now, take two plastic sheet, zip lock or parchment paper and grease both of them lightly.
  8. Place the dough ball between the two sheets and slightly press it with the hand first, to avoid tearing of the edges. Then shape it into uniform disc of 6-7 inches using rolling pin
  9. Carefully, take out the rolled makki ki roti in your hands.
    Note: If using parchment then, take off the top parchment and keep it aside. Lift the other parchment with roti and flip it on to hot griddle or tawa. Remove the parchment.
  10. Transfer it on to hot griddle
  11. Once the top of the roti dries up, thats the time, when you have to flip makki di roti and cook it on the other side.
  12. Cook from both the side until brown spots appear.
  13. Now, cook it on direct flame from both the sides.
  14. Apply ghee/butter and serve with Sarson ka Saag.

Notes

  • Avoid or limit eating makki ki roti if you are a diabetic as corn or makki atta has high GI. It may shoot up your blood sugar levels.
  • If you are a vegan, then skip ghee or butter and use vegan butter
  • As makki ka atta is without gluten, you may find it little tricky to assemble the dough. So, you can add 2 tablespoons levelled wheat flour to 1 cup of  makki atta.
  • To knead the dough, always use warm water. I have used a little more hot than warm water, the bearable hot!
  • While we are making the roti, keep the remaining dough balls covered to avoid drying
  • If you to make makki roti CRISP, then cook it on hot tawa on very low flame until brown spots appear. Then cook on direct flame

Keywords: Makki Di Roti, Makki ki roti sarson ka saag, Makai Roti