Makki di Roti
Veg
Corn flour flatbread — stone-ground maize flour (makki atta) kneaded with warm water into a stiff, crumbly dough, shaped by hand (not with a rolling pin — corn dough tears) into thick rounds and cooked on a cast iron tawa over medium heat, flipping multiple times until both sides are golden and the roti holds together. Finished with a smear of white butter or ghee. The essential bread for sarson da saag — the two are functionally inseparable in the winter meal. Coarser and more substantial than wheat roti, with a sweet cornmeal flavour.
Cuisines
Haryanvi
Himachali
Punjabi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | makki ka atta (cornmeal) |
| 1/4 cup | whole wheat flour |
| 1 cup | warm water |
| 1 teaspoon | salt |
| 2 tablespoons | ghee or oil for cooking |
Instructions
- 1 In a large mixing bowl, combine the makki ka atta, whole wheat flour, and salt.
- 2 Gradually add warm water to the flour mixture, kneading gently to form a soft dough.
- 3 Divide the dough into small balls, about the size of a golf ball.
- 4 Flatten each ball slightly and place it between two sheets of plastic or parchment paper.
- 5 Gently roll out each ball into a flat, round disc about 1/4 inch thick.
- 6 Heat a tawa or flat griddle over medium heat.
- 7 Carefully place the rolled-out roti on the hot tawa.
- 8 Cook for about 1-2 minutes on one side until small bubbles appear.
- 9 Flip the roti and apply a small amount of ghee or oil around the edges.
- 10 Press gently with a spatula and cook for another 1-2 minutes until golden brown.
- 11 Repeat the process with the remaining dough balls.
- 12 Serve hot with sarson da saag or any curry of your choice.
Tips
If the dough is too dry, add a little more warm water. For a more authentic taste, cook the roti on an open flame after removing it from the tawa.