Failproof recipe for Makki ki Roti, a traditional Punjabi flatbread made from maize flour featuring a delightful rustic texture and an earthy sweetness. It pairs beautifully with Sarson Ka Saag.
Combine maize flour (makki ka atta), salt, carom seeds, and red chili powder in a mixing bowl. Add grated daikon and chopped greens and mix with a fork.
Add water as needed and knead the mixture into a soft dough. Add a teaspoon of ghee and incorporate that into the dough. The dough should hold together without being too sticky.
Shape the Rotis One of The 2 Ways
Divide the dough into 8 equal portions and roll each into a round disc.
1. Parchment Paper and Tortilla Press Method:Place a parchment sheet onto the tortilla press. Place a dough ball in the center and top that with another sheet of parchment.Now press down the tortilla press handle to flatten the dough. You may need to press 1-3 times to reach a ¼-inch thick roti. Repeat to flatten all rotis.
2. Ziplock and Skillet Method:Cut open a gallon-size food storage bag on two ends and spread it open (like a book). Brush both inner sides with water. Wet your palms and gently flatten the dough ball with your fingers.Place it in the center of the ziplock and cover it with the other side. Press the dough down in circular motions using a heavy bottom frying pan until it is flattened to an even thickness.
Cook the Rotis
Heat a skillet on medium-high heat. Carefully transfer the roti to your hand, then place it in the skillet. Cook for about 30 seconds, till it turns a shade darker.Flip it. Brush a little ghee on the other side and flip after 30 seconds. Repeat the process on the other side and cook till the flatbread turns golden in color.
Video
Notes
Flour Texture: Maize flour has a superfine consistency which works great for this recipe. If using cornmeal, grind it to a superfine texture before using.
Handle with Care: Maize flour lacks gluten, making the dough delicate and sticky. Handle it gently to prevent breakage while shaping the rotis.
Consistency is Key: Aim for a dough that's soft and pliable but not too sticky. Adjust the water quantity accordingly to achieve the perfect consistency.
Cooking Time: Cooking the rotis on a medium-high flame ensures they cook evenly without burning, resulting in a beautiful golden hue.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.This recipe has been updated with new photos and videos, and an additional way of making the rotis.