Literally, Makki di Roti means "bread of maize" in the Punjabi language. It is yellow in color when ready, and has much less cohesive strength — which makes it difficult to handle. Makki di roti is generally made during winter in Punjab and is served with Sarson da Saag and butter (makkhan).
Finally, I request you to visit my other Punjabi Recipes like Gur Pare Recipe, Punjabi Feeki or Meethi Matthi Recipe, Yellow Dal Tadka Recipe, Punjabi Rajma Masala Recipe, Restaurant style Dal Makhani Recipe, Dhaba Style Kadai Paneer Recipe etc.
Instructions for How to make Makki di Roti:
- In a mixing bowl take 2 cups maize flour or cornmeal, 1/2 tsp carom seeds (ajwain) and 1/2 tsp salt or salt to taste. Mix well.
- Add warm water to knead a smooth yet firm dough.
- Then just before preparing roti, knead the small portion again really well for couple of minutes. Shape it into a neat ball and flatten it.
- Now, set plastic sheet or polythene bag over the rolling board and place the dough ball. Rub some water on your hands. Now, gently press with your fingers and pat the dough till you get a round roti.
- Now, spread some ghee or oil on a hot tawa. Gently place the makki di roti on the tawa.
- Apply oil or ghee on the top side of the roti also. When one side is a little browned, flip the makki roti with the help of a spatula/ palta.
- When the other side gets browned, flip again. Flip for a couple of times till the makki di roti is well browned and cooked from all sides. Press the edges with a spatula so that the edges are also cooked well. Likewise, prepare all Rotis.
- Serve the makki ki roti Hot with Saag. You can add some butter on top of the makki di roti while serving them.
1. In a mixing bowl take 2 cups maize flour or cornmeal, 1/2 tsp carom seeds (ajwain) and 1/2 tsp salt or salt to taste. Mix well.
2. Add warm water to knead a smooth yet firm dough.
3. If the dough looks dry, then add some more warm water and if the dough looks sticky, then add a few tablespoons of maize flour.
4. Then just before preparing roti, knead the small portion again really well for couple of minutes. Shape it into a neat ball and flatten it.
5. Now, set plastic sheet or polythene bag over the rolling board and place the dough ball. Rub some water on your hands. Now, gently press with your fingers and pat the dough till you get a round roti. When you sets plastic sheet, then there is no need of sprinkle/dust of maize flour. It is very neat and clean process. You can also roll it with rolling pin/belan or make the roti with the palms of your hand. But I found the way I have mentioned here the easiest and cleanest method. When the dough is patted, the edges won’t be even.
6. It is very easy to take the roti from plastic sheet to your hand, just take one corner of plastic sheet up and flip the roti gently on your hand. Now, spread some ghee or oil on a hot tawa. Gently place the makki di roti on the tawa. If there is a crack on the roti, then gently pat that portion with a few drops of water.
7. Apply oil or ghee on the top side of the roti also.
8. When one side is a little browned, flip the makki roti with the help of a spatula/ palta.
9. When the other side gets browned, flip again. Flip for a couple of times till the makki di roti is well browned and cooked from all sides. If the dough is kneaded very well, the makki di roti will start puffing up also or you can see puff coming up at some spots. Press the edges with a spatula so that the edges are also cooked well. Likewise, prepare all Rotis.
10. Serve the makki ki roti Hot with Saag. You can add some butter on top of the makki di roti while serving them.
Tips:
- Adding carom seeds is optional but it helps in the digestion.
- Always use warm water to knead the dough for cornmeal flat bread.
- Gently pat the roti.
- You can also begin with making small roti that are easier to handle and then slowly you can increase the size of the rotis.
AuthorNidhi kakkarIngredients
Directions
1. In a mixing bowl take 2 cups maize flour or cornmeal, 1/2 tsp carom seeds (ajwain) and 1/2 tsp salt or salt to taste. Mix well.
2. Add warm water to knead a smooth yet firm dough.
3. If the dough looks dry, then add some more warm water and if the dough looks sticky, then add a few tablespoons of maize flour.
4. Then just before preparing roti, knead the small portion again really well for couple of minutes. Shape it into a neat ball and flatten it.
5. Now, set plastic sheet or polythene bag over the rolling board and place the dough ball. Rub some water on your hands. Now, gently press with your fingers and pat the dough till you get a round roti. When you sets plastic sheet, then there is no need of sprinkle/dust of maize flour. It is very neat and clean process. You can also roll it with rolling pin/belan or make the roti with the palms of your hand. But I found the way I have mentioned here the easiest and cleanest method. When the dough is patted, the edges won’t be even.
6. It is very easy to take the roti from plastic sheet to your hand, just take one corner of plastic sheet up and flip the roti gently on your hand. Now, spread some ghee or oil on a hot tawa. Gently place the makki di roti on the tawa. If there is a crack on the roti, then gently pat that portion with a few drops of water.
7. Apply oil or ghee on the top side of the roti also.
8. When one side is a little browned, flip the makki roti with the help of a spatula/ palta.
9. When the other side gets browned, flip again. Flip for a couple of times till the makki di roti is well browned and cooked from all sides. If the dough is kneaded very well, the makki di roti will start puffing up also or you can see puff coming up at some spots. Press the edges with a spatula so that the edges are also cooked well. Likewise, prepare all Rotis.
10. Serve the makki ki roti Hot with Saag. You can add some butter on top of the makki di roti while serving them.
3 Comments
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