Mithila Makai Roti
Veg
Thick, golden cornmeal flatbread cooked on a tawa with a generous smear of desi ghee — a winter staple in Mithila, eaten with mustard greens saag or any dal.
Cuisines
Maithili
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | maize flour |
| 1/4 cup | whole wheat flour |
| 1 cup | water |
| 1 teaspoon | carom seeds |
| 1 teaspoon | salt |
| 1 tablespoon | ghee or clarified butter |
| — | ghee for cooking |
Instructions
- 1 In a mixing bowl, combine maize flour, whole wheat flour, carom seeds, and salt.
- 2 Gradually add water to the flour mixture, kneading to form a soft dough.
- 3 Divide the dough into small portions and roll each into a ball.
- 4 Flatten each ball between your palms and use a rolling pin to shape it into a round disc about 5-6 inches in diameter.
- 5 Heat a tawa or flat pan over medium heat and grease it lightly with ghee.
- 6 Place the rolled roti on the hot tawa and cook for 2-3 minutes on one side until small bubbles appear.
- 7 Flip the roti and apply a little ghee on top, cooking for another 2-3 minutes until both sides are golden brown.
- 8 Repeat the process with the remaining dough balls.
- 9 Serve the Makai Roti hot with a side of chutney or curry.
Tips
Ensure the dough is soft and pliable to prevent cracking while rolling.