Traditional Indian cornmeal based flatbread, Makki ki Roti
- Corn-meal: 3 Cup (300 g).
- Jowan/ Ajwain/ Carom Seed: 1/2 Tsp.
- Ghee/ Clarified Butter for frying
- Salt to taste
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- Take Cornmeal in a bowl and add Carom Seed and salt to it and mix using your hands.
- Now add little warm water and start kneading it.
- It took me 1.5 Cup of warm water to prepare a tight dough.
- Cover the dough with a wet cloth and leave it for 30 minutes.
- After 30 minutes knead the dough again for 5 more minutes.
- Make 8-10 Balls out of the dough.
- Now start roasting Roti using a Tawa or Flat Frying Pan on high flame. Don't reduce the flame while making Makki Di Roti!
- Add ½ Tsp. of Ghee to each Roti while Roasting! For the authentic flavor, there’s no less calorie version available!
- Serve Makki ki Roti with Sarson ka Saag and believe me the taste is heavenly!
It’s a bit tricky to roll the Makki Dough! Traditionally Makki ki Roti is prepared by pressing the dough but not using a rolling pin.
If you’ll not be able to prepare flatbread using your hand then take two pieces of cling film and place the dough ball within and using a rolling pin roll a medium size Roti/ Flat Bread.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Bread
- Cuisine: North Indian