Makki Ki Roti is popular North Indian Punjabi flatbread. Makki Ki Roti is very healthy too. The combo of Makki Ki Roti with Sarson Ka Saag topped with white butter is one of the most popular North Indian Punjabi dish. It can be also served with lots of clarified butter. It is made from maize flour which is different from corn flour. Corn flour is a corn starch and white in color, while maize flour has a light yellow color.

Makki Ki Roti is yellow in color when ready, and has much less adhesive strength, which makes it difficult to handle. Due to this, making Makki Ki roti is more difficult than roti made from wheat flour. But if flour cooked in boiled water, it creates starch and elasticity. This method makes dough easy to roll and make perfect roti. Every region has their own method for making dough for roti, some people make dough using lukewarm water and knead it directly, and some uses steaming method like flour adding in boiled water and then knead. So today I’m making roti with steamed dough method. 

Ingredients:

• Makki Ka Atta 2 cups (maize Flour)
• 1 1/2 cup Water
• 2 tbsp Ginger,Green Chili & Garlic Paste
• 1 tsp Oil
• Salt
• Ghee for Applying

Method:

1. Boil water in a pot with little salt, once start boiling add ginger-garlic & green chili paste.
2. Add flour into the boiled mixture, mix it well, switch off the flame, cover it and keep side for 5-10 mins.
3. Remove the cooked dough in big plate or kitchen surface, apply oil and knead it about 5 mins.
4. Make a lemon sized balls out of prepared dough.
5. Dust little flour on roller and roll the ball and make round roti.
6. Heat the griddle, place the rolled roti over it, apply/spread few drops of water over the roti surface.
7. Cook for few seconds, then turn upside down and cook it again till brown spotted.
8. Remove the griddle and cook the roti upside down(brown spotted up) direct on the flame, it will puff like balloon.
9. Remove from the flame and apply ghee on roti, make more roti following same instructions.
10.Serve hot with curry or Sarson Ka Saag.

Makki Ki Roti

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Makki Ki Roti is popular North Indian Punjabi flatbread. Makki Ki Roti is very healthy too. The combo of Makki Ki Roti with Sarson Ka Saag topped with white butter is one of the most popular North Indian Punjabi dish. It can be also served with lots of clarified butter. Makki Ki Roti is yellow in color when ready, and has much less adhesive strength, which makes it difficult to handle. Due to this, making Makki Ki roti is more difficult than roti made from wheat flour.

Author: Binjal Pandya

Recipe type: Indian Flat Bread

Cuisine: Indian

Serves: 5-6

Ingredients

• • Makki Ka Atta 2 cups (maize Flour)
• • 1½ cup Water
• • 2 tbsp Ginger,Green Chili & Garlic Paste
• • 1 tsp Oil
• • Salt
• • Ghee for Applying

Instructions

1. Boil water in a pot with little salt, once start boiling add ginger-garlic & green chili paste.
2. Add flour into the boiled mixture, mix it well, switch off the flame, cover it and keep side for 5-10 mins.
3. Remove the cooked dough in big plate or kitchen surface, apply oil and knead it about 5 mins.
4. Make a lemon sized balls out of prepared dough.
5. Dust little flour on roller and roll the ball and make round roti.
6. Heat the griddle, place the rolled roti over it, apply/spread few drops of water over the roti surface.
7. Cook for few seconds, then turn upside down and cook it again till brown spotted.
8. Remove the griddle and cook the roti upside down(brown spotted up) direct on the flame, it will puff like balloon.
9. Remove from the flame and apply ghee on roti, make more roti following same instructions.
10. Serve hot with curry or Sarson Ka Saag.

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