Makki Ki Roti or Unleavened Cornmeal Flatbread are very popular Punjabi Roti or Flatbreads that are made during winters and served with Sarson Ka Saag. Top it with some butter and a wholesome meal is ready. They also taste awesome with a cup of hot tea and pickle.
Makki Ki Roti are difficult to roll as it contains low quantity of gluten in it. So we have to be very careful while rolling, lifting and cooking them. So you have to be a bit patient while making Makki Ki Roti. Makki ki roti means “bread of corn” in the Punjabi language. In Uttar Pradesh, it is eaten with Spinach and topped with a dollop of butter.
So let’s start making Makki Ki Roti and here is the step by step recipe with pictures.
Maize Flour (Makki Ka Aata)- 2 cup
Oil (I have used Sunflower Oil)- 1 teaspoon
Salt- 1/2 teaspoon
Lukewarm Water- As needed
1. Take maize flour in a bowl and add salt in it. Mix them well together.
2. Make a well in the center and add oil in it.
3. Now gradually add water as needed and keep mixing with your fingers.
4. Knead into a soft dough, cover it with a damp cloth and keep aside for 5-7 minutes.
5. Meanwhile take two clean plastic sheets and grease them with little oil.
6. Take a small portion of the dough and roll it round using your palms.
7. Keep it in a poori press.
8. Press it hardly.
9. You will get a thin, round roti.
10. Meanwhile heat a girdle and carefully take out the roti from plastic sheet in your palms.
11. Transfer the roti to the girdle.
12. Cook it from both sides till brown spots start appearing over medium flame.
13. When done, apply some butter on the rotis.
14. Make all roti in the same way. Serve Makki Ki Roti hot with hot Sarson ka Saag.