In North India, the wintertime staple is makki ki roti. This flatbread is produced with corn flour and is gluten-free. Sarson ka saag is typically served with the roti. It’s one of my favourite wintertime activities.
Popular Punjabi flatbreads are called makki di roti. Makki ki roti, also known as Makki di roti, is the Punjabi name for this well-known bread made from maize flour. These bread are made with maize flour, often known as Makki ka atta, or cornmeal. Unleavened Makki ki roti can be prepared in a tandoor or on a tawa (griddle). Typically, makki ki roti is prepared in a tandoor in rural Punjab. But a tawa can also be used to produce these wonderful rotis. With some jaggery cubes and Sarson ka saag, Makki ki roti is offered.
Maize flour is a gluten-free flour, so when made into a dough, there is no elasticity in it. Therefore, the preparation of maize flour dough is slightly different from the usual wheat flour dough.
Ingredients for makki ki roti
- 2 cups maize flour or Makki ka atta
- 1 teaspoon ajwain (carom seeds)
- salt as required
- ghee or oil as required for roasting
- ½ cup hot water or add as required
Instruction for makki ki roti
- Add the carom seeds, salt, and maize flour or cornmeal to a mixing basin. They should be combined with a spoon.
- Heat 1 cup water separately in a pan till it comes to a boil. Add this hot water to the flour.
- hot water works best to knead the dough. It makes the rotis pliable and easy to roll.
- Initial water addition should be done gradually. After 5 minutes, the flour should be ready for kneading. In this manner, rotis get softer as the flour absorbs water.
- Start kneading the mixture to a smooth but firm dough when it is warm and the heat is manageable. Pour some warm water into the dough if it appears to be dry. Add some maize flour with a few tablespoons if the dough appears sticky.
- Make a hard but smooth dough by kneading. The dough will have small cracks, but don’t be alarmed. Make dough balls that are about the same size. Flatten them after forming them into a tidy ball.
- Start a roti preparation by heating a tawa over low heat. Select about 1/4 of the dough, then wrap it in a cloth. Flatten the dough into a ball, then dusted it with dry flour. Roll it out into a-thin roti using a rolling pin.
- Place the roti on the hot tawa after smearing it with oil. The roti should cook for around 20 seconds on medium heat before being turned over and cooking for a similar amount of time on the other side.
- Spread some oil on the roti, flip it over once more, and do the same on the other side. Roti is prepared by constantly turning it over until both sides are done and have brown spots. Make the remaining rotis in a similar manner.
- Remove it and top it with some butter. Serve hot. Warm Makki Ki Roti should be served with Sarson Ka Saag and cubes of jaggery. If you don’t mind, while serving the makki di roti hot, you can drizzle some White Butter (Makhan) on top.
Warm Makki Ki Roti should be served with Sarson Ka Saag and cubes of jaggery. If you don’t mind, while serving the Makki di roti hot, you can drizzle some White Butter (Makhan) on top.
tips and variation
You may swap out 1/2 cup of the Makki atta with regular whole wheat atta to make rolling these Makki rotis a little easier.
You can substitute oil for the final layer of ghee to make these rotis vegan. They are naturally devoid of gluten.
Do you think a tortilla press would work in place of rolling out these tortillas?
Yes, it would function.
Can I prepare these in advance?
Like other forms of bread, makki di roti are finest when served warm or hot. Having said that, the dough can be prepared and chilled a day in advance. To prevent the dough from drying out, wrap it in cling film or put it in an airtight container.
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