Makki ki Roti is a traditional Indian recipe made with corn meal. It is very popular bread in Punjab during winters and is usually paired with sarson ka saag. Here is a step by step recipe with some fabulous tricks to make the best makki ki roti.
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 parchment paper.
Divide the dough in 8-10 equal parts.
take one part of the dough and add a few more drops of water to it and knead once more for a few seconds.
Keep the dough ball on one of the parchment paper and cover with another.
Gently roll the dough in to a 4-5 inch disc.
Remove the top parchment and flip the roti along with the bottom parchment on the hot griddle.
Gently remove the parchment.
Cook the roti 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.
Making Makki ki Roti is actually not that difficult as we think. A lot of people roll this roti between plastic sheet which makes it difficult to transfer on the griddle. I use a parchment paper to roll the roti. You can just flip the parchment with the roti over the griddle and pull off the parchment while the roti stays on the griddle.This trick makes the step of rolling and lifting the roti on the griddle very easy. Do try and let me know if you had any problem using this method. If you want the process of rolling even easier, you can add some wheat flour to make the roties. It will help develop the gluten and the rolling process will be easier.This roti is rolled slightly thicker and that is what gives it a great taste. Rolling it thin like regular roti won't be as tasty as the thick ones. Always cook the Makki ki roti on medium heat. If you cook it on high heat, it will not be cooked from the centre and you will feel the raw taste. Also adding a little oil in the flour helps to make this roti little moist.If you are beginner, you can even add some whole wheat flour to your dough. It will make the rolling process easier, although if you add wheat flour to it, the roti will be gluten free anymore.Make sure to knead the dough very well before you stat to roll the roti. Before rolling each roti, make the dough ball and knead that ball for a 20-23 seconds. Add little water if the dough looks dry.Always use warm water to knead the dough.