Straight from the land of Punjab, this is a popular flatbread that is usually served with another delicious dish called Sarson ka saag. This is a maize flour bread that is made on a griddle (tawa). It is a very common dish in India that has been made in Indian homes for generations.
- Maize flour (Makki ka Atta) – 2 cups
- Carom seeds (Ajwain) – 1 tsp
- Salt – As required
- Hot water – As required
- Oil or ghee – As required for roasting
Making the Dough
Step 1: Take a mixing bowl and add the maize flour, salt, and carom seeds. Use a spoon to mix them together properly.
Step 2: In a pan, heat 1 cup of water till it starts boiling. Add this water to the flour.
Step 3: Mix the flour and water with a spoon. Cover it and keep it aside until it becomes warm.
Step 4: When the mixture is warm enough for you to handle, start kneading. Knead till it becomes firm yet smooth. If the dough gets sticky, add a few tbsp of flour. If it gets dry, add some warm water.
Step 5: Keep kneading the dough until it becomes smooth and firm. Keep it aside for 15 minutes.
Step 6: Use the dough to make medium-sized balls.
Rolling Makki Di Roti
Step 1: Take a rolling board and sprinkle some flour on it.
Step 2: Put the dough ball on the board and flatten it.
Step 3: Add some flour on the ball and start rolling with a rolling pin. Add flour if required.
Step 4: Make the dough into a small to medium-sized round circle Roti. (around 15 cm or 6 inches). You can even make this using a zip lock bag. Put the dough ball in the bag and put the bag on the rolling board. Start pressing it with your hands. Start rolling the dough ball slowly. Make sure that all sides of the Roti are even.
Making Makki Di Roti
Step 1: Add some oil or ghee to a hot griddle (Tawa).
Step 2: Place the roti gently on a griddle or Tawa. If your roti has a crack, pat that portion gently with a few drops of water.
Step 3: Wait until one side of the Roti turns a little brownish. Once it does, use a spatula to flip the roti.
Step 4: Once the other side gets brown too, you have to flip again. Keep flipping the Roti until it is cooked from all sides and well browned. Also, use a spatula for pressing the edges so that they are cooked well.
Step 5: While you are cooking the roti, add some ghee on the sides.
Step 6: When the Roti is done, take it down from the Tawa.
Your delicious Makki ki Roti is now ready to be served.
Serve the Makki ki Roti with Sarson ka saag and some jaggery cubes. Add some white butter (or Makhan) on the top to make this appetizing flatbread even more delicious!