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Makki ki roti

Recipe picture

  • Serves: 8 rotis
  • Time: 30 min
  • Date added: 2024-09-22

Description

Failproof recipe for Makki ki Roti, a traditional Punjabi flatbread made from maize flour featuring a delightful rustic texture and an earthy sweetness. It pairs beautifully with Sarson Ka Saag.

Ingredients

  • 2 cups maize flour (makki ka atta)
  • 1 teaspoon salt
  • .5 teaspoon carom (ajwain) seeds
  • .5 teaspoon red chili powder
  • 1 cup grated diakon radish : optional
  • .25 cup chopped daikon greens or cilantro/ fenugreek / spinach
  • 3 tablespoons ghee for cooking
  • 1 cup warm water start with ¾ cup

Directions

  1. Combine maize flour (makki ka atta), salt, carom seeds, and red chili powder in a mixing bowl. Add grated daikon and chopped greens and mix with a fork.
  2. Add water as needed and knead the mixture into a soft dough. Add a teaspoon of ghee and incorporate that into the dough. The dough should hold together without being too sticky.
  3. Divide the dough into 8 equal portions and roll each into a round disc.
  4. Place a parchment sheet onto the tortilla press. Place a dough ball in the center and top that with another sheet of parchment. Now press down the tortilla press handle to flatten the dough. You may need to press 1-3 times to reach a ¼-inch thick roti. Repeat to flatten all rotis.
  5. Heat a skillet on medium-high heat. Carefully transfer the roti to your hand, then place it in the skillet. Cook for about 30 seconds, till it turns a shade darker.
  6. Flip it. Brush a little ghee on the other side and flip after 30 seconds. Repeat the process on the other side and cook till the flatbread turns golden in color.

Notes

  • Flour Texture: Maize flour has a superfine consistency which works great for this recipe. If using cornmeal, grind it to a superfine texture before using.
  • Handle with Care: Maize flour lacks gluten, making the dough delicate and sticky. Handle it gently to prevent breakage while shaping the rotis.
  • Consistency is Key: Aim for a dough that's soft and pliable but not too sticky. Adjust the water quantity accordingly to achieve the perfect consistency.
  • Cooking Time: Cooking the rotis on a medium-high flame ensures they cook evenly without burning, resulting in a beautiful golden hue.

Source

Spice cravings

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