One dish without which Punjabi cuisine is unimaginable is Makki ki Roti. You would be surprised to know that making this delicious dish is super-easy and you can make it in few minutes and this is a traditional recipe that you can make for your family and friends on special occasions and festivals.
Makki is a Punjabi word for maize (corn) and a yellow flour made from it is the base ingredient for this recipe. Traditionally makki ki roti is prepared by flattening the dough into round shape by repeatedly pressing it in-between palms in a thumping motion and then baked on hot tawa. However this traditional method is difficult and requires a lot of practice and expertise.
However, this unleavened Indian style bread is not easy to roll as maize flour contains very less amount of gluten and sticks a lot. To overcome this problem, I used two plastic sheets that allow to roll the rotis easily.
Important tips to make best Makki ki Roti :
- As makki ka atta is without gluten, you may find it little tricky to assemble the dough, so you can add 1/4 cup wheat flour to 1 cup of makki atta.
- To knead the dough, always use hot water, I mean bearable hot.
- While we are making the roti, keep the remaining dough balls covered.
- Never cook rotis on high flame as the roti will remain uncooked within, the flame should be medium while cooking them.
- Do not forget to repeat the kneading of each ball before making it into rotis. The kneading of the dough ball again makes the makki roti softer.
Category : roti, bread
Cuisine : Punjabi, Indian
Author : Jyo
Yields : 5
- 1 cup maize flour/makai atta
- 1/4 cup wheat flour
- 1 tsp kasuri methi/dried fenugreek leaves
- 1/2 tsp ajwain/caraway seeds
1. Take all the ingredients in a bowl, mix, gradually add hot water and start kneading the dough. Do not add all the water at one time. Using the heels of your hands, knead for 5 minutes to make soft and smooth dough. Cover and let it set aside for 15 minutes.
2. Divide the dough into 5 dough balls. Now take two plastic sheets, grease them lightly. Take one dough ball and knead it again. This is the important step for perfect makki roti. Place the dough ball between two sheets and slightly press it with the hand first to avoid tearing of the edges. Then shape it into uniform disc using rolling pin. Carefully take out the rolled roti in your hand, transfer it on to hot griddle and cook from both the sides until brown spots appear.
3. Then apply butter or ghee generously and serve with any curry.
Other roti recipes on the blog :
Tips and Tweaks :
Do note that Makai atta (makki is atta or cornflour) is made by grounding corn kernels into fine powder and it is yellow in colour. Do not use corn meal which has a grainy texture like semolina. Also do not use white cornflour which is similar to similar to starch, generally user for thickening the soups and gravies.
I used Desi Atta Company’s Makai atta/maize flour.
Use hot water for kneading the dough.
Do not make large roti as it could easily break and it is difficult to handle after that.
Be gentle while taking the roti over your palm as it may tear.
While cooking roti, be liberal in using ghee or oil to make soft roti.
Avoid or limit eating makki ki roti, if you are a diabetic as corn or makki atta has high GI. It may shoot up your blood sugar levels.
You can also use ziplock or parchment papers to roll rotis. Just grease lightly.
The roti tastes best when cooked crispy.
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