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!
- 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)
- ¼ cup, grated radish
- 1 teaspoon, Ajwain (carom seeds)
how to make makki ki roti
- In a big bowl, plate or tray, add makai atta, salt, and mix
- Gradually, add water and start kneading the dough. Do not add all the water at one time.
- Using heels of your hands, knead for 5 minutes to make soft and smooth dough
- Cover the dough and set it aside for 10 minutes
- Now, divide the dough into balls depending upon the size of the roti you want to make.
- 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
- Now, take two plastic sheet, zip lock or parchment paper and grease both of them lightly.
- 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
- 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.
- Transfer it on to hot griddle
- 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.
- Cook from both the side until brown spots appear.
- Now, cook it on direct flame from both the sides.
- Apply ghee/butter and serve with Sarson ka Saag.
- 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