Makki Ki Roti (Maize Flour Flatbread)

In case you’re a fan of flatbreads, that you must strive my Punjabi Makki Ki Roti recipe. This corn-based unleavened flatbreads (typically referred to as makki di roti) are scrumptious, barely candy from the maize flour or cornmeal, and excellent for a winter lunch or dinner, particularly when served with Sarson ka Saag.

three makki ki roti in a white plate with saag and a salad in white bowls placed on top side

About Makki Ki Roti

Makki ki roti is an unleavened bread that may be made historically (in a tandoor), or utilizing a tawa (flat skillet). Makki di roti are fashionable flatbreads from the land of Punjab. This well-known maize flour bread will get its title from the Punjabi time period for maize flour: makki ka atta

Whereas maize is a time period for corn, please word that makki ka atta is totally different than what we all know as “cornflour” in India. What we name cornflour is named “cornstarch” in several elements of the world, whereas makki ka atta is finely floor cornmeal.

Makki ki roti is most frequently served with Sarson ka Saag (sautéed and spiced mustard greens) and some jaggery cubes; this scrumptious combo is kind of well-known and could be very wholesome.

Makki ki roti goes effectively with any saag, together with Palak Saag (made with spinach), bathua saag (cooked with goosefoot leaves) or Chane ka Saag (ready with chickpea greens). Whereas saag will also be served with Paratha, these maize-flour flatbreads are all the time the primary alternative.

Makki ki roti will also be served plain for breakfast with a cup of Chai. You too can make them with some chopped greens like fenugreek (methi), spinach (palak) or goosefoot leaves (bathua) to the maize flour and make parathas. I often make this for breakfast within the winters.

Makki di roti is a bit heavy on the abdomen in comparison with different flatbreads, so I like so as to add carom seeds (ajwain) to assist with digestion.

Maize flatbreads should be cooked correctly, or else you may get abdomen ache. I realized easy methods to make makki ki roti from my Punjabi mother-in-law, and the strategy shared right here is strictly the best way we make it at house.

Scorching water is added to the dough to make the makki ka atta extra pliable and simpler to roll. If you’re having issue, including a little bit of entire wheat flour (atta) may also make the roti simpler to roll.

These maize flour roti could be a little troublesome to work with while you first begin. As such, I’ve proven two strategies of rolling makki ki roti within the step-by-step images; use whichever technique makes probably the most sense to you.

I additionally counsel that you simply begin by making small roti which might be simpler to deal with after which slowly rising the dimensions of the makki di roti as you grow to be extra comfy.

Step-by-Step Information

How you can make Makki ki Roti

Make Maize Flour (Cornmeal) Dough

1. In a mixing bowl, take 2 cups maize flour or tremendous cornmeal (200 grams), 1 teaspoon carom seeds (ajwain) and salt to style. Combine the whole lot along with a spoon.

cornmeal and carom seeds in a black mixing bowl

2. Warmth 1 cup water in a separate pan until it involves a boil. Add this scorching water to the flour combination.

how water on maize flour and carom seeds mixture

3. Combine with a spoon. Cowl and maintain apart until the dough cools sufficient to deal with.

makki ki roti mixture mixed with spoon

4. When the combination is cool sufficient to deal with, start to knead to a clean but agency dough. 

TROUBLESHOOTING TIP: If the dough seems or feels dry, then add some heat water. If the dough feels sticky, then add a couple of tablespoons of maize flour.

dough being formed

5. As you’ll be able to see within the picture under, the ultimate dough can have some tremendous cracks current. That is to be anticipated.

smooth cornmeal dough in black bowl

6. Make medium sized balls of dough, shaping them right into a neat balls and flattening them barely together with your palm.

flattened dough ball portioned from dough in bowl

Rolling Methodology 1 – Rolling Pin

7. Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball additionally.

cornmeal sprinkled on flattened dough ball on white marble rolling board

8. Start to softly roll with a rolling pin (belan). Sprinkle some flour. Now with the rolling pin (belan), slowly roll.

Utilizing ziplock bag: In case you don’t have a rolling pin, it’s also possible to “roll” the makki ki roti utilizing a ziplock bag. Place the bag on a reducing board, again of a metallic tray, or on a floor you’ll be able to transfer.

Place the dough ball within the bag. Press it barely together with your fingers till flat. The utilizing the rolling pin roll gently to a few dimension as skinny as a tortilla. Transfer the rolling board and roll once more. That is to make sure that all the edges of the makki roti are evenly rolled.

rolling dough with rolling pin to make flatbread

9. Roll into small- to medium-sized rounds. They need to be roughly the dimensions of a phulka or chapati, however not very skinny. The roti shouldn’t break in the event you deal with them fastidiously. If the rolling pin is sticking, add extra flour as required.

rolled maize flour flatbread on white marble board

Rolling Methodology 2 – Hand Shaping

10. Makki roti will also be made by patting the dough. To begin, sprinkle some maize flour on the dough ball and on the rolling board.

maize flour sprinkled on flattened dough on a black work surface

11. Now, together with your fingers, gently press and pat the dough. As you press the dough, additionally transfer it clockwise.

flattening dough with fingers to make makki ki roti

12. Proceed to press and pat the dough until you get a neat roti. Don’t make skinny however barely thick roti. When the dough is patted, the perimeters gained’t be as whilst in the event you had rolled it; that is tremendous. 

If you’re skilled in making the roti by urgent the palms of your fingers collectively the best way our grandmothers and great-grandmothers used to, be at liberty to make the makki roti this manner too.

flattened makki ki roti on black work surface

Prepare dinner Makki Ki Roti

13. Now unfold about 1 to 2 teaspoons of ghee or a impartial flavored oil on a scorching tawa or skillet or frying pan. Prepare dinner the roti on medium to medium-high warmth.

oil spread on skillet (tawa)

14. Gently place the makki di roti on the tawa. If there’s a crack within the roti dough, then gently pat that portion with a couple of drops of water to seal it shut.

makki di roti on tawa

15. When one facet is a bit of browned, flip the makki roti with the assistance of a spatula.

light golden makki di roti on skillet

16. When the opposite facet will get browned, flip once more. Flip for a few occasions until the makki di roti is effectively browned and cooked from all sides. Drizzle a little bit of ghee on the edges while cooking the roti.

If the dough is kneaded effectively, the makki di roti will begin puffing up. Press the perimeters with a spatula in order that the perimeters are additionally cooked effectively. Proceed making all rotis this manner till the dough is over.

In case you like multi-tasking, you’ll be able to roll and roast the rotis concurrently. In case you desire working in phases, it’s also possible to roll all of the makki ki rotis first. Cowl them with a kitchen serviette to maintain them from drying out, after which roast them one after the other.

cooked makki di roti on tawa

Serve the makki ki roti scorching with saag and jaggery cubes. We additionally like so as to add some white butter on high of the makki di roti whereas serving; that’s how they’re relished and served in Punjabi households.

three makki di roti in a white plate with saag and a salad in white bowls placed on top side

FAQs

Can I substitute Mexican masa harina for the makki ka atta?

Whereas I personally haven’t tried it, I’ve heard from a number of of my readers that they’ve made this substitution with excellent outcomes.

As a substitute of rolling these out, do you assume a tortilla press would work?

Sure, it will work!

Can I make these forward of time?

Makki di roti, very like different sorts of bread, are greatest served scorching or heat. That stated, you may make the dough a day earlier and refrigerate it. Cowl the dough with a clingfilm or place in an air-tight container in order that it doesn’t grow to be dry.

Can I freeze makki ki roti?

Positive! As soon as cooked, separate the rotis with items of parchment. Place them in a zipper high bag and take away as a lot air as potential. They need to maintain for as much as 2 months within the freezer. To serve, heat them on a tawa till heated by way of.

How do I maintain my makki ki roti from breaking once I roll them?

These flatbreads are a bit of more durable to roll than different sorts as a result of maize flour doesn’t have gluten. The gluten creates lengthy strands of protein that assist maintain the whole lot collectively. Have you ever ever rolled out a dough for it to spring again considerably? That’s the gluten at work!

Utilizing very popular water to make the dough helps considerably. I additionally suggest rolling them between items of parchment paper or in a zipper high bag to assist maintain issues collectively. Lastly, don’t be afraid to make use of your fingers to assist press and form the roti as wanted.

If you’re *nonetheless* having a tricky time, you’ll be able to add a little bit of wheat flour (atta) to the dough earlier than rolling, which is able to add some gluten to assist information you. That stated, please word that this isn’t the standard technique of creating makki ka atta, and it’ll barely change the flavour of the ultimate product.

In case you made this recipe, please you’ll want to fee it within the recipe card under. Sign Up for my e-mail e-newsletter or you’ll be able to observe me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

three makki ki roti in a white plate

Makki ki Roti (Makki di Roti)

Makki ki roti is a well-liked unleavened bread made with maize flour (cornmeal). This Punjabi recipe of makki ki roti is made on a tawa (flat skillet) with some ghee or oil. It’s also referred to as as makki di roti in Punjabi language and is all the time served with sarson ka saag. 

4.78 from 9 votes

Prep Time 10 minutes

Prepare dinner Time 30 minutes

Complete Time 40 minutes

Making dough

  • In a mixing bowl take the maize flour or cornmeal, carom seeds and salt as required. Combine them along with a spoon.

  • Warmth water individually in a pan until it involves a boil. Add this scorching water to the flour.

  • Combine with a spoon. Cowl and maintain apart until the dough combination turns into heat.

  • When the combination turns into heat and the warmth is ok to deal with, start to knead to a clean but agency dough. If the dough seems dry, then add some heat water. If the dough seems sticky, then add a couple of tablespoons of maize flour.

  • Knead right into a clean but agency dough. Positive cracks can be there on the dough however to not fear. Make medium sized balls of the dough. Form them right into a neat ball and flatten them.

Rolling – Methodology 1

  • Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball additionally.

  • Start to softly roll with a rolling pin (belan). Add extra flour if required. 

  • Roll to small to medium-sized spherical circle. Make into the dimensions of a roti or chapati however not very skinny, however a bit of thick. 

  • You may even use a ziplock bag. If utilizing a ziplock bag, then maintain the bag on the rolling board or on a plate or on a floor which you’ll be able to transfer. Place the dough ball within the bag. Press it barely together with your fingers. Now with the rolling pin, slowly roll. Sprinkle some flour. Transfer the rolling board and roll once more. That is to make sure that all the edges of the roti are evenly rolled.

Rolling – Methodology 2

  • Makki roti will also be made by patting the dough. Sprinkle some maize flour on the dough ball throughout and in addition on the rolling board. 

  • Now together with your fingers gently press and pat the dough. As you press the dough, additionally transfer it clockwise. add flour as required when patting the dough.

  • Proceed to press and pat the dough until you get a neat makki roti. Don’t make skinny however barely thick roti. When the dough is patted, the perimeters gained’t be even. 

Making makki ki roti

  • Now unfold some ghee or oil on a scorching tawa (skillet) – about 1 to 2 teaspoons of ghee or oil

  • Gently place the roti on the tava or griddle. If there’s a crack on the roti, then gently and punctiliously pat that portion with a couple of drops of water.

  • When one facet is a bit of browned, flip the roti with the assistance of a spatula.

  • When the opposite facet will get browned, flip once more. Flip a few occasions and cook dinner until the roti is effectively browned and cooked from all sides. Press the perimeters with a spatula in order that they get cooked effectively. 

  • Drizzle a little bit of ghee on the edges whereas cooking the roti. If the dough is kneaded very effectively, the roti will begin puffing up additionally or you’ll be able to see the roti puffing at some spots.

  • Take away roti from pan and serve scorching. Or you’ll be able to stack them in a roti basket or bundle a stack of them in a clear kitchen cotton towel. Roll and roast the remaining roti this manner till all of the dough is used up.

  • Serve the makki ki roti scorching with Sarson ka Saag and jaggery cubes. In case you don’t thoughts then you’ll be able to add some White Butter (Makhan) on high of the makki di roti whereas serving them scorching. That’s how they’re relished and served in Punjabi households.

1. Kneading

Ensure that to knead the dough till clean however agency. If the dough seems dry or cracked, then add some heat water and knead. If the dough turns into sticky, add extra maize flour. 

2. Rolling

These flatbreads are a bit of troublesome to roll as maize flour doesn’t have gluten. Including scorching water to make the dough helps considerably when rolling. I additionally counsel rolling them between items of parchment paper or in a ziplock bag to assist maintain issues collectively. You too can decide to make use of your fingers to assist press and form the roti as wanted. If you’re nonetheless having a troublesome time, add some wheat flour (atta) to the dough earlier than rolling, which is able to make it simpler to roll. However word that this isn’t the standard technique of creating makki ki roti, and it’ll barely alter the flavour of the roti.

3. Flour Selection

Use the finely floor cornmeal or maize flour to make these flatbreads. Coarser textured flour can be troublesome to roll and break or tear. 

4. Roasting

As a substitute of roasting with oil or ghee, decide to cook dinner the flatbreads with none fats. As soon as cooked, you’ll be able to unfold some oil or ghee on it. When you have a tandoor, you’ll be able to roast these roti inside it. Be aware that the approximate diet information is for 1 makki ki roti cooked with 2 teaspoons of ghee.

Vitamin Information

Makki ki Roti (Makki di Roti)

Quantity Per Serving

Energy 207 Energy from Fats 108

% Day by day Worth*

Fats 12g18%

Saturated Fats 7g44%

Polyunsaturated Fats 1g

Monounsaturated Fats 4g

Ldl cholesterol 29mg10%

Sodium 149mg6%

Potassium 76mg2%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 1IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin E 1mg7%

Calcium 40mg4%

Vitamin B9 (Folate) 8µg2%

Iron 1mg6%

Magnesium 27mg7%

Phosphorus 62mg6%

Zinc 1mg7%

* % Day by day Values are primarily based on a 2000 calorie eating regimen.

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This makki di roti publish from the archives first printed in January 2012 has been republished and up to date on 5 December 2021.

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