Makki ki Roti / Maize Flour Flatbread

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Makki ki Roti or Maize Flour Flatbread is a traditional Indian recipe made with corn meal and is usually eaten with Sarson ka saag and a piece of jaggery. It is usually made during the winter season. Having stayed in North India for quite many years of my life, I have developed this habit of savouring the seasonal food very winter. Apart from the special desserts like Gajar ka Halwa that I prepare every winter, Makki ki Roti definitely constitutes an important part of our winter diet. Relishing it with Punjabi Sarson ka Saag is definitely fun, but eating with other curries is a joyful experience as well.

While for dinner Makki ki Roti is definitely a better or a healthier version to be served, I often make this nutritious rotis for lunch as well!

Prepare Makki ki Roti this winter so that you adapt a salubrious diet and yet not compromise with the taste. Extremely quick to serve and relish, Makki ki Roti is certainly my favourite to combat all the laziness that arrives with winter!

Makki ki roti or maize flour flatbread is a traditional Indian recipe made with corn meal and is usually eaten with Sarson ka saag and a piece of jaggery.

Makki ki Roti / Maize Flour Flatbread

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Author: Neha

Ingredients

Makki ka atta / Maize flour - 3 cups
Salt - 1 tsp
Vegetable oil - ¼ cup
Warm water to knead the dough
Ghee for applying on top

Instructions

Mix makki ka atta, salt and vegetable oil in a bowl with your finger tips till everything is nicely combined.
Add warm water and knead a soft dough.
This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour.
Cover and keep the dough aside for 10-15 minutes.
Heat a griddle.
Take two sheets of transparent plastic.( I used a cut ziplock bag )
Divide the dough in 6-8 equal parts.
Grease the plastic sheet and keep a ball of dough in between the two sheets.
Gently roll the dough in to a 5- 6 inch disc.
Very carefully transfer the disc on the griddle and cook from both the sides till brown spots appear.
Hold the roti with a tong and cook it on direct flame from both the sides till nicely browned.
Apply ghee on top.Serve hot with white butter, jaggery and sarson ka saag.