Ingredients:
- 2 cups makki ka atta (cornmeal)
- 1/2 cup water
- 1/2 cup warm water
- Salt, to taste
- Ghee (clarified butter), for cooking
Instructions:
In a large mixing bowl, add the makki ka atta and salt. Mix well.
Slowly add 1/2 cup of water and mix the dough until it starts to come together. Then, gradually add warm water and knead the dough until it is smooth and pliable.
Cover the dough and let it rest for 10-15 minutes.
Divide the dough into small balls and flatten them slightly.
Place one ball of dough on a flat surface, and use your fingers to pat it into a round shape, about 1/4 inch thick.
Heat a tawa or griddle on medium-high heat. Once the tawa is hot, place the flattened dough on it.
Cook the roti for a few minutes on each side until it is golden brown and crispy.
Brush ghee on the roti and flip it over to cook the other side.
Continue cooking the roti until both sides are golden and crispy.
Repeat with the remaining dough balls.
Your Makki di Roti is now ready! It is typically served with Sarson da Saag (mustard greens curry) and a dollop of ghee on top. Enjoy!
Pro Tips :
Use fresh flour: Use fresh corn flour, or makki ka atta, for the best texture and flavor.
Mix the dough carefully: Mix the flour and water carefully to form a soft dough. Use warm water and knead the dough gently to avoid it from becoming tough.
Use a plastic sheet: Roll the dough between two sheets of plastic to avoid sticking and ensure that the roti maintains its shape.
Use a tawa or griddle: Cook the roti on a tawa or griddle over medium heat. Flip the roti frequently to cook it evenly on both sides.
Use ghee or butter: Brush the cooked roti with ghee or butter while it's still hot to keep it moist and add flavor.
Serve with Sarson da saag: Serve the roti with a side of Sarson da saag, a Punjabi dish made from mustard greens, spinach, and other vegetables. The combination of the two dishes is a classic Punjabi delicacy.
Add onions and green chilies: Adding finely chopped onions and green chilies to the dough will give the roti extra flavor and texture.
Use a rolling pin: Roll the dough out gently with a rolling pin. Avoid pressing too hard as the roti may break apart.
Use a spatula: Use a spatula to press the edges of the roti gently while cooking to ensure it cooks evenly and remains intact.