Description
Makki di Roti – is a gluten-free traditional north Indian recipe, made using cornmeal/maize flour (makki ka atta). It is an ultimate comfort food to warm up you during winters. Here is the best tips and tricks to make makki di roti easily at home.
Scale
Ingredients
- 2 cups around 250 grams cornmeal flour/maize flour (makki ka aata)
- Salt to taste
- Lukewarm water as needed to knead the dough
Instructions
- Mix together corneal flour (makki ka atta) and salt in a bowl.
- Add water gradually and start kneading the dough using your fingers, knead it for 5 minutes to form soft and smooth dough.
- Cover the dough and set it aside for 8-10 minutes
- Now divide the dough into 6 equal portions.
- Sprinkle some maize flour on a disk or flat surface.
- Roll out each dough ball into 5” mm diameter circle.
- Heat a tawa/griddle on medium heat and place the rolled roti gently on it.
- Cook over a hot griddle on both sides till brown spots appear.
- Cook all the rotis similarly.
- Apply ghee or butter on rotis before serving.
Notes
- If you want it to be little easier to roll these makki roti, take two plastic sheet, zip lock or parchment paper and grease lightly. Keep the dough ball between the two sheets and gently press it with the hand first, to avoid tearing of the edges. Then shape it into uniform disc of 5” mm diameter circle using rolling pin. Carefully, lift the makki ki roti in your hands.
- To make these rotis vegan, skip ghee or butter and use oil.
- If you find little tricky to assemble the dough then you can replace ½ cup of the makki atta with regular whole wheat atta.
- Always use warm water to knead the dough.
- Cuisine: Indian, Punjabi
Keywords: Punjabi Makki Di Roti Recipe, Healthy makki ki roti, Makki di roti on tawa