Makki Ki Roti | Indian Maize Flour Flat Roti | Popular And Easy Punjabi Recipe | Kanak's Kitchen

Learn how to make 'Makki Ki Roti', a popular Punjabi recipe by chef Kanak.

Makki di roti is a flat, unleavened Punjabi bread made from corn flour, primarily eaten in Punjab region of Pakistan and India. Like most rotis in South Asian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine.

Ingredients:

1 cup cornmeal (makki ka atta)
1/4 cup whole wheat flour
salt to taste
2 pinches of asafoetida
1/2 tsp carom seeds
3 tbsp fresh green coriander
warm water to knead
ghee / butter for brushing

Method:

- In a large bowl, add the corn meal and whole wheat flour along with salt, asafoetida, carom seeds and fresh coriander leaves and mix all the ingredients well.
- Using warm water (little at a time), start kneading the dough. Make sure that the dough s semi soft and not as hard as the one for chapati.
- Let the kneaded dough rest for about 5 - 10 minutes
- Divide the dough into equal sized balls.
- Brush a plastic sheet with some oil. Place the ball of dough on the plastic sheet and press it slightly using fingers in order to flatten it. Then cover it with other side of the plastic sheet.
- Using a rolling pin, gently roll out the dough into a medium sized, thick roti.
- Then remove the upper side of the plastic sheet, flip the roti on your palm and then immediately place it on the hot tawa.
- Let it cook for a minute on one side and then slowly flip it over to the other side and apply ghee / butter.
- Keep cooking until the roti has golden brown spots on both the sides.
- Serve hot with a dollop of butter.

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