Makki ki Roti is a traditional North Indian recipe which is made using makki ka atta also known as maize flour or corn meal.
Northern Roots
Makki ki Roti holds a significant place in the culinary landscape, especially when paired with Sarson ka Saag and is popularly prepared during winter, due to its phenomenal nutritional benefits. Often associated with the rural heartlands of North India, particularly Punjab, this roti is emblematic of a rich agricultural heritage. It reflects the farming roots of the region, where makka is a staple crop.
A Dish of Patience
The preparation of makki ki roti requires patience, as the dough can be challenging to handle due to the absence of gluten. The art of rolling out the dough into a perfectly round, thin roti is often passed down through generations by watching and practicing with family. This process embodies a connection to tradition, with families sharing their unique techniques and tips for achieving the perfect makki ki roti. In this recipe we semi “cook” the flour in boiled water, which creates starch and elasticity. This method makes the dough easy to roll for beautiful, soft rotis.
Makki Ki Roti & Sarson ka Saag
Makki Ki Roti & Sarson ka Saag is a match made heaven, served with gud, makkhan and a mooli salad it’s heaven on a plate. The soft and sweet flavors of the flatbread complement the robust and sharp notes of the saag, creating a harmony of flavors. This iconic duo is a winter favorite and often made during festivals like Lohri.
Let’s Make it
Making Makki ki roti may seem like a daunting task because it’s made with gluten-free flour but if you follow my methods and tips shared in this post you can practically roll these out like traditional rotis.
- 2 cup makki ka atta; maize flour
- 1½ cup water
- 1 teaspoon salt
- ½ tablespoon oil
- Boil the water and salt in a wide saucepan. Add flour into the salted water, mix it well, switch off the heat, cover it, and rest for 7-8 minutes.
- Remove the steamed dough in big plate or kitchen surface and knead for 3-4 minutes.
- The dough will go from a shaggy like consistency to a thicker, softer dough. Drizzle on the oil and knead again until the dough is completely smooth, for 3-4 more minutes.
- Cover with a tea towel and make golf ball sized rounds out of the prepared dough, one at a time .
- Dust the dough ball with some maize flour and place between two sheets of parchment paper.
- Roll the ball using a rolling pin or your hands to make a round roti
- Heat a tawa or flat pan and place the rolled roti over it, cook for few seconds, then turn upside down and cook it again until brown cooked spots appear.
- Remove from pan and finish cooking the roti directly on the flame, it will puff like balloon.
- Remove from heat and apply ghee or makkha on roti, make more roti following same instructions.
- Serve hot with Sarson Ka Saag
Enjoy,
