Makki ki Roti or famously known as ‘Makke di Roti’ is a popular Punjabi bread made of maize flour. It is usually made during winters since makki ki roti provides warmth to the body. But the downside is that it is a bit heavy on the stomach and, therefore, can be comforting during the chilly season!!
Both maize flour (makke ka atta) and corn flour (Arrawroot) are derived from the very same maize/corn. But they are vastly different from each other. Maize flour is the entire maize kernel milled into flour which contains both its protein and the fat part, and is yellow in colour while the corn flour is a fine white powder devoid of its protein part and purely consist of starch.
Making makki ki roti is a bit tricky for the newbies. But since cooking is an art that is cultivated over time, making makki di roti also requires a bit of practice. Kneading the dough to the right consistency is very crucial and rolling it requires a bit of skill. You can roll the roti directly on the rolling board or you can roll it by keeping the dough between a plastic sheet.
But in my case what I personally prefer is, flattening the dough with my hands, by gently applying pressure with my fingers. This way you also tend to get the characteristic serrated ends of the roti which you may fail to achieve while rolling it.
One can indulge in a guilt-trip once in a while, since Makki di roti is made with lots of ghee to make it crisp and topped with white butter. In authentic punjabi style Makki ki roti is best served with Sarson ka Saag and green coriander/dhaniya chutney. Anyway it can also be enjoyed with any other saag.
Ingredients for Makki ki Roti Recipe:
Maize flour (Makke ka atta) – 2 cups
Carom seeds (Ajwain) – 1 tsp
Salt – A pinchWater – As required for kneading
How to make Makki ki Roti:
- Sieve the maize flour. Add the carom seeds and a pinch of salt. Makki ki roti is a bit hefty meal for the stomach and, therefore, carom seeds aids in its digestion.
- Knead with enough water to make a moderately firm dough. Avoid adding too much water at once or the dough may become sticky. If the dough is too hard adjust the water accordingly.
- Take a small amount of dough and slightly flatten it on the rolling board.
- Now applying gentle pressure with your fingers, start pressing the roti on all sides and flatten it in the form of a roti.
- Flatten it till you achieve the desired size. Don’t make the roti too thick as it may remain undercooked from within.
- Now gently slide a spatula under the roti so as to lift the roti, as lifting with hand may break the roti.
- Place the roti on sufficiently hot tawa greased with some ghee/clarified butter.
- Cook on a medium flame and when the roti starts to puff up here and there, flip the roti onto the other side.
- Make sure to cook the roti on medium flame as makki ki roti takes a bit longer time to cook. When brown spots start appearing on both sides, make small cuts with the spatula on the surface of the roti. This is done so that the clarified butter/ghee can be well absorbed by the roti which in turn makes it more crisp.
- Now pour 1-2 tsp of ghee/clarified butter and cook both sides till it turns crisp.
- Cook on a medium to low heat till the roti is completely cooked and turn crisp.
- Your makki ki roti is ready.Top it with white butter and serve hot with Sarson ka Saag and coriander/dhaniya chutney.