MAKKI  DI  ROTI

MAKKI DI ROTI

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Makki di roti is a flat bread made with corn meal flour, it is a staple food in Punjab North India, best accompanied with Sarso ka saag, dollops of white butter and a glass of chaah (Buttermilk).
This flour has less gluten or adhesive properties so it is difficult to handle, due to this making this makki ki rotis is more difficult than the usual rotis made from wheat flour. Traditionally this rotis are made with hands, but for that you need lots of practice, that is why I use a simple method of preparing this rotis by rolling them between plastic sheets, that makes life much more simpler!

m2
Makki di roti can be a bit heavy on the stomach, so a small sprinkling of carom seeds are added to the dough for easier digestion.
Do try this makki di roti with Sarso ka saag or Dal makhni or any curries you like and enjoy your winters.
Have shared the recipe of Sarso ka saag , do try that recipe to accompany this makki di rotis in a true Punjabi style… Burrraahh…
If you try the recipe do give me a feedback if possible would be happy to hear from you.

m1

 

RECIPE FOR MAKKI KI ROTI
Ingredients:

  • 2 cups – Makki ka atta/ Maize flour
  • 2 to 3 tbsp – Oil
  • Warm water to knead the dough
  • 1/ 4 tsp – Ajwain seeds/ carom seeds (optional)
  • Salt to taste
  • Ghee or white butter to top
  • Transparent plastic sheet to roll easily
  • Dry flour to roll the rotis

METHOD:

  1. Mix the makki ka atta, salt, ajwain and oil in a big bowl.
  2. Slowly add warm water and knead to form a semi soft dough, cover and keep aside for 10 to 15 mins.
  3. Heat a tawa or griddle.
  4. Open the dough and knead it once again, take a portion of the dough enough to make a medium sized roti, cover the extra dough so that it doesn’t dry up.
  5. Take a plastic sheet big enough to roll a medium sized roti, sprinkle some flour on it, flatten the ball on it with your hands and then cover with another plastic sheet on top and start rolling into a medium thick roti around 5 to 6 inch rotis (step by step images given below).
  6. Carefully transfer the roti on a preheated tawa or griddle, cook both the sides till light brown spots and bubbles are seen.
  7. Now carefully pick up the half roasted rotis with a tong and roast on direct flame, roast till cooked nicely both the sides.
  8. Take out on a plate and apply ghee or white butter on the top of hot piping rotis.
  9. Serve hot rotis with sarso ka saag, gur (jaggery) and more white butter.

NOTES:

  1. While kneading the dough be careful not to add more water the dough should be not too soft not too tight.
  2. If you have difficulty in handling the dough and you are a beginner in making this rotis then add a little amount of wholewheat flour to the dough to give the dough some gluten, and then it would be easy to handle the dough, but be careful not to add too much wheat flour as then the rotis will be rubbery and not taste more of  makki (cornmeal .)
  3. Every time you take a ball of dough re knead it so that you get good shapes of the roti when rolled out.
  4. I like my rotis thin than normal but you can keep it a bit more thick than it’s shown on the photos, for more rustic rotis.

FullSizeRender_5Step by step method of rolling out the rotis:

1. First, take a ball of the dough and dip it in plain flour and place on a plastic sheet to roll.

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2. Place another sheet of plastic on top and slowly roll out the roti and remove the top plastic sheet.

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3. Carefully transfer the roti on the tawa or griddle.

IMG_9153FullSizeRender_4

 

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MAKKI DI ROTI
 
Author:
Recipe type: Indian Bread, Veg
Cuisine: Indian
Ingredients
  • 2 cups – Makki ka atta/ Maize flour
  • 2 to 3 tbsp – Oil
  • Warm water to knead the dough
  • 1/ 4 tsp – Ajwain seeds/ carom seeds (optional)
  • Salt to taste
  • Ghee or white butter to top
  • Transparent plastic sheet to roll easily
  • Dry flour to roll the rotis
Instructions
  1. Mix the makki ka atta, salt, ajwain and oil in a big bowl.
  2. Slowly add warm water and knead to form a semi soft dough, cover and keep aside for 10 to 15 mins.
  3. Heat a tawa or griddle.
  4. Open the dough and knead it once again, take a portion of the dough enough to make a medium sized roti, cover the extra dough so that it doesn’t dry up.
  5. Take a plastic sheet big enough to roll a medium sized roti, sprinkle some flour on it, flatten the ball on it with your hands and then cover with another plastic sheet on top and start rolling into a medium thick roti around 5 to 6 inch rotis (step by step images given below).
  6. Carefully transfer the roti on a preheated tawa or griddle, cook both the sides till light brown spots and bubbles are seen.
  7. Now carefully pick up the half roasted rotis with a tong and roast on direct flame, roast till cooked nicely both the sides.
  8. Take out on a plate and apply ghee or white butter on the top of hot piping rotis.
  9. Serve hot rotis with sarso ka saag, gur (jaggery) and more white butter.
Notes
1. While kneading the dough be careful not to add more water the dough should be not too soft not too tight.
2. If you have difficulty in handling the dough and you are a beginner in making this rotis then add a little amount of wholewheat flour to the dough to give the dough some gluten, and then it would be easy to handle the dough, but be careful not to add too much wheat flour as then the rotis will be rubbery and not taste more of makki (cornmeal .)
3. Every time you take a ball of dough re knead it so that you get good shapes of the roti when rolled out.
4. I like my rotis thin than normal but you can keep it a bit more thick than it’s shown on the photos, for more rustic rotis.
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