Bihari Makai Roti
Veg
Vegan
Thick, unleavened cornmeal flatbread made from stone-ground maize flour, cooked on a clay tawa — a winter staple of rural Bihar especially in Mithila and Bhojpur regions, eaten with mustard saag, a knob of ghee, and raw garlic chutney.
Cuisines
Bihari
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | makai (corn) flour |
| 1 cup | whole wheat flour |
| 1 cup | warm water |
| 1 teaspoon | salt |
| 1 teaspoon | ajwain (carom seeds) |
| 2 tablespoons | ghee or oil |
Instructions
- 1 In a large mixing bowl, combine the makai flour, whole wheat flour, salt, and ajwain seeds.
- 2 Gradually add warm water to the flour mixture, kneading it into a soft dough. The dough should be pliable but not sticky.
- 3 Divide the dough into small portions and roll each portion into a ball.
- 4 Flatten each ball slightly and roll it out into a thick circle, about 5-6 inches in diameter, using a rolling pin.
- 5 Heat a tawa or flat griddle over medium heat.
- 6 Place the rolled-out roti on the hot tawa and cook for about 1-2 minutes until small bubbles start to form.
- 7 Flip the roti and apply a little ghee or oil on the cooked side.
- 8 Cook the other side for another 1-2 minutes, applying ghee or oil.
- 9 Flip once more and press gently with a spatula to ensure even cooking.
- 10 Remove from the tawa once both sides are golden brown and cooked through.
- 11 Repeat the process for the remaining dough portions.
Tips
Serve the Makai Roti hot with a side of pickles or yogurt for enhanced flavor.