Makki ki Roti
Makki di roti is popular flatbread from Punjab. It is made from corn meal or maize flour. Makki ki atta or maize flour is different from the corn flour that is sold in India which is just plain corn starch and is white in color. Maize flour or cornmeal has a light yellow color. The corn flour sold outside India is actually maize flour and has a light yellow color.
Makki ki roti makes a delicious combo with Sarson ka saag.
Ingredients:
(makes 12)
- 4 cups corn meal
- 1 tsp ajwain
- salt to taste
- about 2½ cups water
- 4 tbsp oil
How to make Makki ki Roti:
- Mix corn meal and 1½ cups water. Add enough of remaining water (¾ cup), 2 tbsp at the time, mixing after each addition, till dough form a soft ball.
- Make 12 balls approximately 4.5 cm in diameter. Keep covered.
- Sprinkle some corn meal flour on the rolling board.
- Roll a ball of dough lightly. Dust rolling pin from time to time to avoid sticking. Seal crack by pinching edges and continue rolling into a flat round 14 cm in diameter.
- Heat tava on medium heat for about 3 minutes. Brush with oil.
- Put the roti on tava. Cook till underside has light golden brown patches (about 2 minutes). Flip the roti over with spatula.
- 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 as well.
- You may put some olive oil or butter on the sides while cooking. Sometimes, when dough is well done, makki di roti can puff up.
When done, serve hot roti with Sarson ki Saag.
Tip: Makki ki roti is not so easy to digest it is important to add ajwain seeds and cook rotis properly.
