Makki ki roti is famous Punjabi flat bread made of maize flour (cornmeal) and thus the name makki ki roti. This roti is mostly served with sarson ka saag, but it can also be served for the breakfast with tea. Makki ki roti is traditionally made by pressing the dough ball again and again between the palms and then baking the flattened roti on a tawa. But this method is not easy and it won’t be possible for many, so in this recipe of makki ki roti we will make rotis by rolling them. This recipe stores well. You can store it in a casserole and eat later, and it will still taste as delicious as freshly prepared.
Ingredients
cups maize flour/cornmeal(makki aata): 2 1/2
green chillies, chopped: 2-3
grated radish: 1 tbsp
ajwain (carom seeds): 1/4 tbsp
finely chopped cilantro leaves: 1 tbsp
salt to taste
Ghee, as required
How To Make Makki Ki Roti
- Place the maize flour in a large bowl. Add the chopped green chillies, grated radish, carom seeds (ajwain) and the cilantro leaves. Add enough warm water to make astiff dough. Knead well.
- Divide dough into eight parts. Form balls into round shapes using your hands. To make a good roti, put the ball into a plastic ziplock bag. The maize flour is gluten-free and so it is very sticky and using a plastic bag while rolling the balls for rotis will make the task easier. Place the ball in the plastic bag and roll it. Make a medium thick roti.
- Heat a non-stick tawa/pan over a medium flame. Remove the plastic gently from the roti and put the roti in your palms. Then carefully place the roti on the tawa and cook both sides for a minute. Put some ghee on both the sides of the roti and cook it. Flip the roti so that both the sides get cooked equally. Continue doing this until both the sides become brown.
- The makki ki roti is ready to be served. The best option is to serve it with sarson ka saag or saag paneer but you can also serve it with a vegetable of your choice.