Makki ki Roti Recipe | Soft & Perfect Cornmeal Roti | Punjabi Winter Special
Makki ki roti is a traditional Indian flatbread made with cornmeal, maize flour or Makka atta. It is a staple dish of the winter season and served widely with sarson ka saag. Maize flour chapatti well enjoyed with a dollop of fresh homemade butter and gur (jaggery).
Ingredients
- 150 gm makka atta
- 75 gm whole wheat flour
- Hot water to knead dough
- 1 tbsp butter or ghee
Instructions
Kneading of dough:
- In a big vessel, add makki or makka ka atta, whole wheat flour and hot water, mix gently and make a medium soft dough.
- Knead the dough for 3-4 minutes. Till it becomes smooth and soft.
- Put an iron griddle on medium heat.
First method of making makke ki roti
- Now, take small size ball of the dough, grease your hand with a little oil and start making chapatti with your hands. Make a 4-5 inch circle, it should be thicker than regular wheat chapatti. Then transfer it on a medium hot griddle.
- Cook for a minute and then flip it, again cook it for 1-2 minutes and then further cook on direct flame till it well cook from both sides.
- Transfer to a plate, apply ghee or butter and serve hot with sarson ka saag. ENJOY
Second method
- Take a small ball size dough, grease rolling pin and board with oil, gently roll it and then transfer it carefully on the medium hot griddle.
- Cook it for a minute and then flip it. Again cook it for 1-2 minutes and then further cook on direct flame till it well cook from both sides.
- Transfer to a plate, apply ghee or butter and serve hot with sarson ka saag. ENJOY
Video
Notes
1. For making soft makki ki roti use hot water to make the dough. Dough should be softer than regular wheat chapattis and knead the dough at least for 3-4 minutes till it becomes smooth.
2. Always cook makki ki roti on medium heat.
3. Use freshly milled maize flour for making makki ki roti, old flour do not give nice texture and taste.