Makki Di Roti
Cornmeal flatbread patted by hand and cooked on tawa. Iconic winter bread served with sarson ka saag.
People also search this as makki ki roti, makki roti, makke di roti, corn roti.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) — 4 g (whole)
- makki ka atta — 220 g (ground)
- Water — 160 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Boil water. In a bowl, add makki ka atta (maize flour) and salt.
- Gradually add the hot water and knead into a soft dough. Corn flour has no gluten, so work gently - the dough will feel slightly coarse.
- Divide into portions. Pat each portion between two sheets of plastic or banana leaf into a 5-6 inch disc, as the dough is delicate to roll with a pin.
- Heat a tawa on medium-high flame. Carefully transfer the roti and cook both sides with a little oil until light brown spots appear.
- Smear with ghee while hot. Serve with sarson ka saag and a dollop of white butter, garnished with coriander leaves.
Common questions
- How many calories in one plate of Makki Di Roti?
- 261 kcal per plate.
- How much cooking time?
- 20 min — 10 min prep, 10 min cooking.