Makki de Roti ~ Maize Flour Flatbread

Makki de roti is a very common preparation in Punjab and is usually served with some ghee (clarified butter) and saag, specially sarson da saag. Makki ki roti is prepared with corn or maize flour. Corn flour used for this preparation is not the same corn flour that is used to thicken the gravies in Indo-Chinese cooking. This roti is bland and the spicy saag compliments the bland roti and balances the taste. I made makki ki roti to serve with sarson ka saag.

Buffet on Table, Blogging Marathon, Indian Bread, Maize flour Bread, Punjab Cuisine, Punjabi food,

Source: Ribbons to Pasta
Total Time: 25 – 30 minutes
Preparation: 10 minutes
Cooking Time: 15 – 20 minutes
Yields: 4

Ingredients:

  • 1 cup Makki ka Atta ~ Maize Flour (I used yellow corn flour from the Indian store)
  • 1-2 Green Chilies, finely chopped
  • ¼ – ½ cup Cilantro ~ Kothmir, finely chopped
  • ¼ tsp. Salt
  • ½ – ¾ cup Water
  • 4 – 6 tsp. Oil or Butter or Ghee

Preparation:

  • Take flour, chilies, cilantro and salt in a bowl and mix.
  • Using water make a pliable dough. The dough is going to be very soft and if you cannot hold it together to make a ball, add some flour.
  • Cover and keep it aside for 5 – 10 minutes.
  • Divide the dough into four portions.
  • Heat a pan or tawa.
  • Take a ziploc bag, wipe it with water, place one of the dough portions on the bag and press it down with finger or palm to make a round disc / roti. Dough will dry up fast and also may crack. In which case wet hands to shape the roti. Roti is suppose to be thick and do not press it very thin.
  • When the pan is hot, add some butter or oil on the pan.
  • Place one hand on the roti and gradually pull of the plastic ziploc bag with the other hand.
  • Transfer the roti to hot pan and cook on medium flame. Smear some butter or oil on the roti and cook for 2-3 minutes.
  • Carefully flip the roti and pour some oil around the roti and cook until cooked.
  • Repeat the last 5 steps to make rest of the roties and serve hot with a dollop of ghee/butter and sarson ka saag.

Note:

  • After making the roti I read other online recipes that called for using warm to hot water to make the dough. I used cold water and mine turned out ok. Next time I will hot water to knead the dough.
  • Looking at online pictures of makki ki roti, I felt I should have cooked my roti a little longer to get a brown toasted color. I never tasted makki ki roti and do not know if I under cooked the roti although I enjoyed it.

Variations:

  • I used cilantro and green chilies to season the roti. Other vegetables that could be added or mooli or white radish and fenugreek leaves.

This day in 2014: Czech Republic – Hunter’s Mushroom Soup

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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