Makki ki Roti a classic North Indian corn roti

 Makki ki Roti recipe is a classic Punjabi corn meal flat bread that is can be made plain or flavored with ajwain or even green chillies and ginger.

Makki Ki Roti is most often served along with Sarson Ka Saag that is a north indian preparation of mustard leaves. The Makki Ki Roti and Sarson Ka Saag combination is very commonly made during the winters when there is a abundant growth of the mustard leaves.



Ingredients

  • 2 cups Makki Ka Atta (Yellow Corn Meal Flour)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • Salt , to taste
  • Lukewarm Water
  • Butter (Salted) , for serving
  • Jaggery , for serving
  • 2 Green Chillies  (optional)
  • 1 inch Ginger (optinal)
  • Coriander (Dhania) Leaves , small bunch, finely chopped.


Directions for Makki Ki Roti Recipe - A Classic North Indian Corn Roti


*  Sieve the maize flour in a large bowl.



*  To begin making the Makki Ki Roti,                combine all the ingredients except the          ghee/butter in a mixing bowl.

*  Add a little warm water at a time and            make  a soft dough. It is important to              knead well for 5 to 6 minutes to get the          dough together with the warmth of the          water.
  Note – Do not add all the water at                               once. You may need a little less or                   more  liquid, depending on the                         quality of the  flour.


        
 *   Cover and let the dough rest for 8-10               minutes.

*.   Divide the dough into 4 equal parts.
     Note– Knead each dough ball for 20-               30 seconds before shaping it into a                 roti. This step will result in softer rotis.


*  Heat a griddle or tawa on medium-low          heat.
 
*  Now, take a plastic sheet or parchment          paper. Grease the plastic sheet and place      it on a rolling stone. 



*  Take one dough ball and place it in                  between the sheets of plastic. Drizzle              some oil on top of it. 

*  Fold the plastic sheet over the dough ball.      Flatten the dough ball with your hands.

*  Now, using your fingers, spread the                dough ball.



*  Move your fingers in a circular motion          and pat the dough until it forms a large          circle.



      
*  Lift the plastic sheet from the top of the        roti.





* Carefully transfer the roti onto your palm.
   Transfer it on to hot griddle/ tawa. Cook         the roti from one side until you see some       bubbles on the surface.

                    



       
* Flip the roti and cook on the other side.
   Apply ghee and cook Makki ki roti on             both  sides.




 * Onc evenly brown, remove from heat            and  apply ghee on the roti. Repeat the          process with the remaining dough.


*  Serve hot with Sarson ka saag, Makhan,         and jaggery.








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