Makki di roti is a popular Punjabi flatbread made from corn flour and usually served with sarson da saag. Makki is the Punjabi word for maize (maize) and the basis of this recipe is the yellow flour made from it.
Eating makki roti in winter is beneficial as it contains B-complex vitamins that can keep sluggishness at bay. It is also good for your skin, hair, heart, brain, and digestion. Makki roti is a good source of various vitamins.
Ingredients for Makki di Roti
- 2 cups of corn flour or corn flour (makki ka atta) – 200 grams
- 1 cup hot water or add as needed
- 1 teaspoon carom seeds (ajwain)
- salt as needed
- 5 to 6 tbsp ghee or oil or add as needed for frying
Instructions for making Makki ki Roti
Dough making
- Put cornmeal or cornmeal, carom seeds, and salt as needed in a bowl. Mix them with a spoon.
- Heat the water separately in a pot until it boils. Add this hot water to the flour.
- Stir with a spoon. Cover and set aside until the dough mixture is heated.
- When the mixture is warm and the heat is manageable, start kneading into a smooth but firm dough. If the dough seems dry, add a little warm water. If the dough seems sticky, add a few tablespoons of cornflour.
- Make a smooth but firm dough. There will be fine cracks in the dough, but don’t worry. Form the dough into medium-sized balls. Shape them into a neat ball and flatten them.
Rolling – Method 1
- Sprinkle a little cornmeal on the roll. Place the dough ball on the rolling pin. Then sprinkle some cornmeal on top of the dough as well.
- Start gently rolling with a rolling pin (belan). Add more flour if necessary.
- Roll into a small to medium circle. Make roti or chapati size but not too thin but a little thick.
- You can also use a ziplock bag. If using a ziplock bag, keep the bag on a roller, or plate, or surface that you can move around. Place the ball of dough in the bag.
Press it slightly with your hands. Now slowly roll with the roller. Sprinkle some flour. Move the roller and roll again. This is to ensure that all sides of the roti are rolled evenly.
Rolling – Method 2
- Makki roti can also be made by patting the dough. Sprinkle some cornmeal on the dough all over and also on the roll.
- Now gently press and tap the dough with your fingers. When you press the dough, also move it in a clockwise direction. add flour as needed while patting the dough.
- Continue pressing and tapping the dough until you get a neat makki roti. Do not make thin but slightly thick roti. When the dough is patted, the edges will not be straight.
Making Makki Ki Roti
- Now spread some ghee or oil on the hot pan (tawa) – about 1 to 2 teaspoons of ghee or oil
- Carefully place the roti on the tava or grill. If there is a crack on the roti, gently and carefully tap that part with a few drops of water.
- When one side is slightly toasted, flip the roti using a spatula.
- When the other side is browned, flip again. Turn a few times and cook until the roti is well browned and cooked on all sides. We press the edges with a spatula so that they are well-baked.
- While the roti is cooking, drizzle some ghee on the sides. If the dough is kneaded very well, the roti will also start to puff up or you may see the roti puff up in some places.
- Remove the roti from the pan and serve hot. Or you can stack them in a roti basket or stack them in a clean cotton kitchen towel. Roll and fry the remaining roti like this until all the dough is used.
- Makki ki roti serves hot with Sarson ka Saag and jaggery cubes. If you don’t mind, you can add some white butter (Makhan) to the makki di roti while serving it hot. This is how they are relished and served in Punjabi families.
