makki ki roti

Makki ki roti is a popular unleavened bread made with maize flour (cornmeal). This Punjabi recipe of makki ki roti is made on a tawa (flat skillet) with some ghee or oil. It is also called as makki di roti in Punjabi language and is always served with sarson ka saag. 

Makki ki Roti (Makki di Roti)

flour

hot water (or add as required)

carom seeds ((ajwain))

salt (as required)

In a mixing bowl take the maize flour or cornmeal, carom seeds and salt as required. Mix them together with a spoon.

Heat water separately in a pan till it comes to a boil. Add this hot water to the flour.

Mix with a spoon. Cover and keep aside till the dough mixture becomes warm.

When the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough. If the dough looks dry, then add some warm water. If the dough looks sticky, then add a few tablespoons of maize flour.

Knead into a smooth yet firm dough. Fine cracks will be there on the dough but not to worry. Make medium sized balls of the dough. Shape them into a neat ball and flatten them.

Making dough

Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.

Begin to gently roll with a rolling pin (belan). Add more flour if required.&nbsp;

Roll to small to medium-sized round circle. Make into the size of a roti or chapati but not very thin, but a little thick. 

You can even use a ziplock bag. If using a ziplock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. Place the dough ball in the bag. Press it slightly with your hands. Now with the rolling pin, slowly roll. Sprinkle some flour. Move the rolling board and roll again. This is to ensure that all the sides of the roti are evenly rolled.

Rolling - Method 1

Makki roti can also be made by patting the dough. Sprinkle some maize flour on the dough ball all over and also on the rolling board.&nbsp;

Now with your fingers gently press and pat the dough. As you press the dough, also move it clockwise.&nbsp;add flour as required when patting the dough.

Continue to press and pat the dough till you get a neat makki roti. Do not make thin but slightly thick roti. When the dough is patted, the edges won’t be even.&nbsp;

Rolling - Method 2

Now spread some ghee or oil on a hot tawa (skillet) - about 1 to 2 teaspoons of ghee or oil

Gently place the roti on the tava or griddle. If there is a crack on the roti, then gently and carefully pat that portion with a few drops of water.

When one side is a little browned, flip the roti with the help of a spatula.

When the other side gets browned, flip again. Flip a couple of times and cook till the roti is well browned and cooked from all sides. Press the edges with a spatula so that they get cooked well. 

Drizzle a bit of ghee on the sides while cooking the roti. If the dough is kneaded very well, the roti will start puffing up also or you can see the roti puffing at some spots.

Remove roti from pan and serve hot. Or you can stack them in a roti basket or bundle a stack of them in a clean kitchen cotton towel. Roll and roast the remaining roti this way until all the dough is used up.

Serve the makki ki roti hot with Sarson ka Saag and jaggery cubes. If you don’t mind then you can add some White Butter (Makhan) on top of the makki di roti while serving them hot. That’s how they are relished and served in Punjabi families.

Making makki ki roti

Gluten-free flatbread made with maize flour. Makki ki Roti is a staple in North India during winters and often enjoyed with sarson ka saag (greens).

Makki ki Roti

makki atta (maize flour/corn flour, 250 grams)

salt

ajwain (carom seeds)

hot water (as needed to knead the dough

In a bowl mix together makki ka atta, salt and ajwain.

Start adding water, little by little. Mix to incorporate the hot water into the flour. Add around 1 1/4 (10 oz) cups at this point,  you may do this with a spoon and leave it for 5 minutes.Don&#x27;t knead the dough at this point. Leave it for 5 minutes.

After 5 minutes, add more hot water (remaining 1/4 to 1/2 cup) little by little and start kneading.

Knead to form a soft dough. You may need more or less water depending on the type of flour you have.Let the dough rest for 10 mins then divide dough into 6 equal parts (around 90-95 grams each).

Take one dough ball and wet you hands with hot water. Using the heel of your hand knead the dough ball again. This will make the dough pliable.Now roll the dough between you hands by moving the top hand in circular motion (remember to grease your hands with water).I roll like this until I have a circle of around 2.5 inches diameter.

At this point, I transfer the dough to a sheet of parchment paper. Remember to have some anti-slip sheet beneath the parchment so that it doesn&#x27;t slip as you roll the roti.

Using wet hands again start rolling the roti on the parchment paper. Keep pressing and patting the dough and move the parchment paper around to roll it from all sides.You don&#x27;t have to roll it thin, it should be little thick.You may use a rolling pin too here, whatever you prefer. I just do with my hands since I like the look of the rotis better when I pat and roll with hands. Roll until it reaches a diameter of 7-8 inches.

Heat a tawa on medium heat and place the rolled roti on it. You may add little oil or ghee to the tawa before you place the roti on it.If you are afraid that it will break while you lift it from the parchment paper, simply put the roti with the paper directly on the tawa (with the paper side up) and then carefully peel the parchment paper from the top.

Cook the roti until one side has brown spots on it and then flip and cook the other side as well.

Once my roti is cooked, I like to transfer it directly on heat to give it that charred look. I roast from both side until it gets little charred.This step is optional and you may skip it.

Cook all the rotis similarly. Apply ghee on rotis before serving.

Serve Makki ki Roti with sarson ka saag, butter and jaggery. Yum!

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Makki ki Roti (Makki di Roti)

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Top 2 makki ki roti recipes from across the web

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Makki ki Roti (Makki di Roti)

Makki ki Roti

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