The most saught-after roti of Punjab, Makki ki Roti is made using yellow corn flour or makki ka aata. When served with Sarson ka Saag and a piece of jaggery, it forms one of Punjab’s most classical vegetarian meal combo especially in winters.
How to make Makki ki Roti?
Preparation is very easy. Good quality of makki ka aata yields delicious rotis. Since it is a gluten-free flour, kneading the dough with warm water helps it to hold together.
Traditionally it is made using a tandoor. But, we can make this roti on tawa or griddle too. Slightly thicker than usual rotis, it is heavier on the stomach. Good amount of ajwain or jeera in the dough helps in digestion.
- Makki ka Aata – 1 cup
- Whole Wheat Flour – 2 tbsp
- Ajwain – ½ tsp
- Salt to taste
- Warm Water for kneading
- White Butter few tbsp for applying on rotis
- In a large bowl, mix makki ka aata, wheat flour, ajwain and salt. By gradually adding warm water, knead it into a soft dough. Let it rest for 3 to 4 hours.
- Take lemon-sized dough, roll it into medium-sized roundels, slightly thicker than usual roti. I used wheat flout for dusting. You can use makki ka aata as well.
- If wanting to have perfect round shaped roti, use a cutter or stainless steel lid to cut and shape the rotis. This step is optional.
- Heat a griddle or tawa. Toast the roti on both the sides till it is fully cooked.
- Smear butter on makki ki rotis and serve hot with Sarson ka Saag and a piece of jaggery. A tall glass of kesar lassi makes it a complete soul food.
For Sarson ka Saag recipe, click here..
- I make this roti in two ways. If using chakla and belan, I add little amount of binding agent like wheat flour or besan(ratio 1 cup : 2 tbsp). If hand rolling using a butter sheet or banana leaf, it’s just makki ka aata kneaded with hot water and toasted immediately.
- You can add 1 or 2 tbsp of chopped mustard leaves in the dough to enhance the flavour. But this is entirely optional.
- Makki ki roti needs to be cooked well to avoid indigestion.