Serve this gluten free cornmeal roti with butter and vibrant Saag.
What is makki di roti?
Makki di Roti is a cornmeal flatbread from the land of the five rivers, Punjab. This Indian roti is crisp, toasty and at its best with a generous dollop of butter. It is a staple food in Punjab, India, and is often served with sarson ka saag (mustard greens curry). The cornmeal is ground into a fine flour, and then water is added to make a dough. The dough is rolled out into circles, and then cooked on a hot griddle.
History of makki di roti
Makki di roti is a traditional Punjabi dish that has been around for centuries. It is believed to have originated in the Punjab region of modern day India and Pakistan, which is known for its fertile soil and its abundance of corn. Makki di roti was originally a peasant food, but it has since become a popular dish throughout India and Pakistan.
How to make makki di roti
Making makki di roti is a relatively simple process. The first step is to grind the cornmeal into a fine flour. Most people don’t do this at home and instead buy ready milled corn from the shop. You will need fine cornmeal for making makki di roti. Hot water is added to make a dough. The dough should be soft and pliable, but not too sticky. The dough is then rolled out into thin circles. The thickness of the circles will depend on personal preference. Some people like their makki di roti thin and crispy, while others prefer them thicker and chewier. The rolled-out circles are then cooked on a hot griddle. The griddle should be preheated over medium heat. Once the griddle is hot, the circles are cooked for a few minutes per side, or until they are golden brown.
Tips for making makki di roti
Use fresh cornmeal for the best flavour and texture. Add a little bit of salt to the dough to enhance the flavour. If the dough is too sticky, add a little bit more flour. If the dough is too dry, add a little bit more hot water. Cook the makki di roti over medium heat to prevent them from burning. Serve the makki di roti hot with sarson ka saag (mustard greens curry).
What is the difference between makki di roti and bhakri?
The main difference between makki di roti and bhakri is that bhakri is made from whole wheat flour or rice flour, while makki di roti is made from cornmeal. Bhakri is also typically thicker than makki di roti.
Can I make makki di roti without a griddle?
Yes, you can make makki di roti without a griddle or tawa. Instead, you can use a cast iron skillet or a frying pan. Just preheat the pan over medium heat, and then cook the makki di roti as directed.
What are some other dishes that I can serve with makki di roti?
Some other dishes that you can serve with makki di roti include aloo gobi (potato and cauliflower curry), kadhi (yogurt curry), and dal makhani (lentils and cream curry). Makki di roti is a delicious and nutritious Punjabi flatbread that is easy to make at home.
How to serve Makki di Roti (Punjabi Cornmeal Flatbread)
Serve it with Punjabi Sarson ka Saag or Saag Paneer for a North Indian comfort food experience like no other.
How to make Makki di Roti soft
Ingredients for Makki di Roti (Punjabi Cornmeal Flatbread)
Cornmeal – choose the freshest, fine-ground cornmeal. This will be available in most large supermarkets or Indian food shops. Water – hot water is required to par-cook the dough and soften the corn prior to kneading. Oil – a small amount of any flavourless oil keeps the roti soft Salt (optional)
Steps for making Makki di Roti (Punjabi Cornmeal Flatbread)
1. Make the dough
Bring a pot of water to the boil and season with salt (optional). Add the cornmeal and stir well to form a loose, shaggy dough. Cover and stand for 20 minutes. This will give the flour time to hydrate. Add oil and knead the dough for 8-10 minutes. Cover the dough to prevent it from drying out.
2. Pat the roti out by hand
Take a portion of the dough, a little smaller than a tennis ball and begin to form the dough into a spinning top like shape, using the palms of your hands. It should be thick in the centre and thinner at the sides. If it feels sticky, add a little flour and knead some more. Use your thumb and fingers on both hands to gently pat the dough out into a small round. Now place the dough onto a clean surface or board dusted with plenty of extra cornmeal. Gently press the top of the dough using your palm and turning the dough as your other palm is at the outer edge to encourage a round shape. Once the roti reaches your desired size and thickness, you are ready to cook.
3. Cook the roti
Pre-heat a tawa (griddle) or frying pan over a medium-low heat. Do not add oil. Gently place the roti onto the tawa and spread the top with a small amount of water (1-2 tsp should do). This will eliminate any cracks in the roti. Cook the roti for 90 seconds and then flip it over using a metal turner or spatula. The next side should be cooked over a low heat for 2 minutes. Initially it will stick to the pan, but with a gentle lift at the sides using the turner, it will release itself quite easily from the pan when it’s ready. Turn the roti once more. Cook for another 30-40 seconds or so. The roti may begin to rise, or it may not. With practice, steam will build inside to form the coveted double layer. Make a few holes in the top of the roti and spread with butter. Serve.
How to make Makki di Roti (Punjabi Cornmeal Flatbread) | Recipe for Punjabi Makki di Roti
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With love and Makki di Roti, This recipe makes around 6 Makki di Roti, depending on size and thickness. Serve immediately. Do not freeze. Sanjana Share this recipe
