Makki ki roti is a popular unleavened Indian bread made from corn flour, particularly maize flour. It’s a staple in northern parts of India, especially in Punjab. The dough for makki ki roti is usually prepared by combining maize flour with water and kneading it into a dough, which is then flattened and cooked on a hot griddle with some ghee or oil. It’s often served with sarson ka saag (mustard greens) or other curries and is loved for its rustic, earthy flavor. Making it round and thin can be a bit challenging due to the lack of gluten in maize flour, but the taste is definitely worth the effort!
Here’s a basic recipe for making makki ki roti:
Ingredients:
- 2 cups maize flour (makki ka atta)
- Water (approximately 1 to 1.5 cups)
- Salt to taste
- Ghee or oil for cooking
Instructions:
- Take the maize flour in a mixing bowl. Add a pinch of salt and mix it well.
- Slowly add water, little by little, and start kneading the flour to make a smooth and soft dough. The dough should be pliable and not too stiff. Maize flour doesn’t contain gluten, so it might be a bit crumbly; try to make a soft dough by adding water gradually.
- Divide the dough into small portions and roll each portion into a ball.
- Take a plastic sheet or greased parchment paper and place a dough ball on it.
- Gently pat the dough ball with your fingers to flatten it. Keep patting until you form a round roti of even thickness. You can also use your hands to flatten it further, but it might be a bit delicate due to the lack of gluten.
- Heat a griddle or tawa on medium heat. Once it’s hot, carefully transfer the flattened roti onto the griddle.
- Cook the roti on medium heat. Once you start seeing small bubbles on the surface, flip it over.
- Spread a little ghee or oil on the cooked side and flip it again. Cook until both sides have golden brown spots and the roti is cooked through.
- Remove from the griddle and serve hot with sarson ka saag, butter, or any curry of your choice.
Making makki ki roti might take a bit of practice to get the right consistency and shape due to the nature of maize flour, but once you get the hang of it, it’s a delightful bread to enjoy with various accompaniments!
