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Makki ki Roti Recipe

  • Posted By: Healthy Buddha
  • Category: Breakfast
  • Level: Medium
  • Cooking Time: 40 min
  • Serves: 3
  • Views: 2214
About Recipe:
Makki di roti are popular flatbreads from the land of Punjab. Makki ki roti is also called as Makki di roti and is the Punjabi term for these famous maize flour bread. Cornmeal or maize flour (makki ka atta) is used to make these breads. makki ki roti is an unleavened bread and can be made in a tandoor or on a tawa (griddle). Usually in the rural parts of Punjab, makki ki roti is made in a tandoor. But you can easily make these delicious rotis on a tawa too. Makki ki roti is served with sarson ka saag and a few jaggery cubes. You can also add some chopped greens like methi, spinach or bathua to the maize flour and make parathas. We add ajwain (carom seeds) to help in the digestion. I learnt making makki ki roti from my mother-in-law and the method shared here is exactly the way we make it at home. I usually make this for breakfast in the winters. Recipe by Dassana Amit (VegRecipiesofIndia)
Ingredients:
  • 2 cups maize flour or makki ka atta (cornmeal) - 200 grams
  • ½ cup hot water or add as required
  • 1 teaspoon ajwain (carom seeds)
  • salt as required
  • ghee or oil as required for roasting
Procedure:
  • Making Dough
  • In a mixing bowl take 2 cups maize flour or cornmeal, 1 teaspoon carom seeds and salt as required. Mix them together with a spoon.
  • Heat 1 cup 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. So not to worry. make medium sized balls of the dough. Shape them into a neat ball and flatten them.
  • Method 1 For Rolling Makki Ki Roti
  • 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.
  • Roll to small to medium-sized round circle. Make into the size of a phulka or chapati but not very thin, but a little thick.
  • You can even use a ziplock bag. If using a zip lock 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 (belan), 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.
  • Method 2 For Rolling Makki Di Roti
  • 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.
  • Now with your fingers gently press and pat the dough. As you press the dough, also move it clockwise. 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.
  • Making Makki Ki Roti
  • Now spread some ghee or oil on a hot tawa.
  • Gently place the roti on the tava or griddle. If there is a crack on the roti, then gently 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.
  • Pour some ghee on the sides whilst cooking the roti. 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.
  • Serve the makki ki roti hot. You can add some white butter (makhan) on top of the makki di roti while serving them hot and that’s how they are relished and served in punjabi families.

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