Makki Ki Roti is popular North Indian Punjabi flatbread. Makki Ki Roti is very healty too. The combo of Makki Ki Roti with Sarson Ka Saag topped with white butter is one of the most popular North Indian Punjabi dish. It can be also served with lots of clarified butter. Makki Ki Roti is yellow in color when ready, and has much less adhesive strength, which makes it difficult to handle. Due to this, making Makki Ki roti is more difficult than roti made from wheat flour. It is made from maize flour which is different from corn flour. Corn flour is a corn starch and white in color, while maize flour has a light yellow color.
• Makki Ka Atta 2 cups (maize Flour)
• Lukewarm water as required
2. Make soft dough with lukewarm water and knead for few minutes.
7. Apply ghee and serve immediately with curry or Sarson Ka Saag.
- Makki Ka Atta 2 cups (maize Flour)
- Lukewarm water as required
- Mix all dry ingredients in a bowl.
- Make soft dough with lukewarm water and knead for few minutes.
- Divide dough into equal-sized balls.
- Lightly dust the flour on a rolling surface & make circle using hand palm or using rolling pin.
- Now heat tava/griddle & place roti very carefully and apply little water on it.
- Flip & cook from other side till you see red-brown marks and then roast roti directly on stove top and then remove from stove.
- Apply ghee and serve immediately with curry or Sarson Ka Saag.