Makki Ki Roti

Makki ki roti is a popular and delicious Punjabi flatbread made using maize flour or yellow cornmeal. This is a gluten-free flatbread.

Recipe Source Link:https://www.mygingergarlickitchen.com/makki-ki-roti/

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RECIPE INGREDIENTS

» For Makki Ki Roti

• 2 cups makki ka atta (maize flour/corn flour), 250 grams
• 1/2 teaspoon salt, or to taste
• 5-6 tablespoons butter/ghee or add as required, for spreading

RECIPE INSTRUCTIONS

» Making dough

1. In a saucepan add 1 cup + 3 tablespoons water, salt, and mix together. Cover the pan and let it come to a boil. Alternatively, you can also use boiling hot water.
2. Once the water starts to boil, turn the heat to low and add makki ka atta. Using a spatula mix well to incorporate the hot water into the flour. At this point, you can add 1-2 tablespoons more water if the flour mixture looks dry.
3. Once the mixture is mixed, drizzle it with 1 tablespoon of water and cover the pan with the lid. Leave it for 15 minutes or until the dough becomes warm.
4. After 15 minutes the mixture is warm enough to touch. Now transfer the mixture onto a wide plate and start kneading the dough. Keep kneading until it forms a soft dough. The best way to knead this dough is by rubbing it with the heel of your palm, doing this would make the dough pliable. Make sure that the dough is soft. If at any point dough seems dry, then you can 1-2 tablespoons of water, or if the dough is sticky, then add a few tablespoons of maize flour. I knead the dough for 3-4 minutes or until smooth and pliable. The kneading time may vary depending upon the flour you are using.
5. Divide the dough into equal portions and roll each portion to make a smooth ball. Keep all the dough balls covered.

» Rolling Method 1

1. Now, take one dough ball and roll it into maize flour. Also, sprinkle some maize flour on the rolling board. Now roll the dough ball to flatten it between your palms by moving it in a circular motion. It should be approx 3 inches in diameter circle, about the size of your palm.
2. Now, place the dough flattened circle on the rolling board and gently roll with a rolling pin into the circle of 6-7 inches diameter. Roll roti slightly thick, thin roti won't stay soft. After rolling, you may also fix the broken edges with the help of your palm. Also, make sure that all the sides of the roti are evenly rolled. Gently remove the roti from the rolling board carefully transfer the roti onto your palm. Roll all the rotis the same way until remaining all the dough is used up.

» Rolling method 2

1. Take a parchment paper/plastic sheet. Apply water or oil on your palms and flatten a dough ball between your palms. It should be approx 3 inches diameter circle. Now, grease the parchment paper.
2. Then, place the flattened circle onto parchment paper, and spread the dough by patting in a circular motion. You need to roll the dough until it reaches a circle diameter of 6-7 inches. Alternatively, fold the parchment paper/plastic sheet over the dough ball. Flatten the dough ball with your hands or gently roll it with a rolling pin.
3. Lift the parchment paper from the top of the roti and carefully transfer the roti onto your palm. You can also directly transfer it to the pan. Put the paper side up and then gently remove the paper.

» Cooking makki ki roti in a pan

1. Heat a tawa/flatpan over medium heat and gently place the rolled roti on it. When you start to see the bubbles and the bottom side is browned, flip the roti with the help of a spatula. Cook for a few seconds until you see brown spots.
2. Now lightly press down the roti with the back of a spatula. This pressing would help roti to puff up. At this point, your makki ki roti would start puffing up. Keep pressing lightly till the entire roti is puffed. Flip it and cook till from the other side too until the roti is browned and cooked from all the sides.

» Cooking makki ki roti on the induction and electric stove:

1. Heat a flatpan/tawa on medium heat. Now gently remove the roti from the rolling board and place the rolled roti on the hot pan. When you see bubbles forming up, flip the roti and cook on the other side for a few seconds or until you see brown spots.
2. Put a roti jali on the induction or electric stove, and then place the roti directly on it. Gently press it with a spatula. At this point, you would start to see the roti puff up. Flip it and cook on the other side until it is charred.

» Serving:

1. Pile the cooked rotis in a kitchen tissue-lined wooden basket. Then smear hot makki ki rotis with a dollop of butter (makkhan) or ghee. Serve the makki ki roti hot with Sarson ka Saag, jaggery and buttermilk.

RECIPE NOTES

1. Knead each dough ball for a few seconds before rolling it into a roti. Kneading before rolling yields the softer roti.
2. Wheat Flour: If you find it really difficult to roll the rotis, then you can add 2-3 tablespoons of wheat flour to the dough. Gluten in wheat flour would make dough pliable and easier to roll.
3. Make small rotis: If you are a beginner, then I would suggest you make small rotis at first because they are easier to roll and handle. When you get a hang of it, then you can always roll it in the preferred size.
4. If for some reason the dough looks or feels dry while rolling, then you can add some warm water to the dough and knead well. If the dough feels sticky, then add 1-2 tablespoons of makki ka atta (maize flour).