Makki di Roti (ਮੱਕੀ ਦੀ ਰੋਟੀ) is a flat Punjabi bread made from corn meal or maize flour. Like most rotis in the Indian subcontinent, it is baked on a tawa. Eating this roti during winter is beneficial as it contains B-complex vitamins and is also good for your skin, hair, heart, brain and digestion. It has lower calories compared to wheat flour and is high in proteins and starch. It is served hot with Saag and some butter can be added on top of the makki di roti while serving them. Here is the recipe with step by step instructions, pictures and tips.
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.
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