Makki ki roti recipe - traditional and popular Indian bread made during winter season. It is served with sarson ka saag.
Makki di roti is made from maize flour. Since it is gluten free, it is little hard to roll and get perfect round shape with smooth edges like we get with regular roti. To make this process little easier, I have added little wheat flour aka chapati atta.
After adding little amount of chapati atta, dough will hold together and less crumbly. But still you will see the slightly rough edges. You need to be gentle and careful while rolling.
Traditionally, makki ki roti is shaped by using hand(palms). It is done by pressing the dough ball between plams in opposite clapping motion. (not sure how to explain, I tried my best). To do so, person needs a lot of practise and expertise. To make this task easy, we are shaping it between two pieces of plastic wrap.
Also it is made on chulha (a small brick stove) which gives smokey flavor. That is possible only in villages. It is not possible on gas stove. So we will compromise that flavor here.
How to make makki ki roti recipe (Step by Step Photos):
1) Take makki ka atta, chapati atta and salt in a bowl.
2) Mix well.
3) Start adding little lukewarm water at a time and knead into soft dough. The dough will be crumbly, it won’t come together like paratha or roti dough. If you have added too much water than it will become sticky, so be careful.
4) Divide into 5 equal portions. Make smooth balls out of it.
5) Work with one ball at a time. We are going to roll it between two pieces of plastic wrap. You can use ziplock bag or two pieces of parchment paper too.
6) Start by patting it with your fingers and make disk. If the edges are breaking too much and the seal it using your thumb and fingers.
7) Once you have flat disk ready, roll it using the rolling pin. It should be thick and about 5 inch diameter circle.
8) Heat the tawa on medium heat. Once tawa is hot, lift the roti with the help of your palm and place on hot tawa. Cook for few seconds.
9) Then flip it using spatula and let the other side cook for few seconds.
10) Apple ghee or oil on it.
11) Again flip it and cook by pressing it slightly using spatula. Again apply oil.
12) And flip it and cook other side as well. Remove it from tawa and serve hot with dollop of butter on top.
Repeat the same for rest of the roti. During the rolling process, if you feel that dough is dried out slightly. Then wet your palm and roll it between your hand. Dried dough will crack a lot while rolling.
Serving suggestion: Traditionally makki ki roti is served with sarson ka saag. It can be served as a snack with tea or coffee or chutney/pickle.
Notes:
- Makki ka atta (maize flour) - It is made from dried maize/corn and yellow in color with fine texture. This is we are using in today’s recipe. This is not the cornmeal. Cornmeal is also made from dried maize but it has coarse texture like sooji or semolina. There is another similar name flour is corn flour aka cornstarch which is white in color.
- Here I have shared the simple, plain makki ki roti. For the variation or if serving as a snack, you may want to jazz up little bit by adding handful of chopped coriander leaves or spinach or methi leaves. You can add little ajwain (carom seeds) or jeera (cumin seeds) too.
- While cooking roti, be liberal in using ghee or oil, to make soft rotis.
- Rolling and lifting the roti on your palm, these two steps should be done gently and carefully. Otherwise it may get break or tear/fall apart.
- Do not make roti thin, it should be slightly thick. Thin roti will become hard and chewy.
Makki ki roti recipe (Makki di roti)
Ingredients
- 1 cup Maize flour (Makki ka atta)
- ¼ cup Whole wheat flour (Chapati atta)
- Salt to taste
- ½ cup + 2 tablespoons Water Lukewarm
- Ghee (clarified butter) or Oil, for cooking roti
- Butter to serve on top, optional
Instructions
Making the dough:
- Take makki ka atta, chapati atta and salt in a bowl. Mix well.
- Start adding little lukewarm water at a time and knead into soft dough.
- The dough will be crumbly, it won’t come together like paratha or roti dough. If you have added too much water than it will become sticky, so be careful.
Making makki ki roti recipe:
- Divide into 5 equal portions. Make smooth balls out of it.
- Work with one ball at a time. We are going to roll it between two pieces of plastic wrap. You can use ziplock bag or two pieces of parchment paper too.
- Start by patting it with your fingers and make disk.
- If the edges are breaking too much and the seal it using your thumb and fingers.
- Once you have flat disk ready, roll it using the rolling pin. It should be thick and about 5-6 inch diameter circle.
- Heat the tawa on medium heat.
- Once tawa is hot, lift the roti with the help of your palm and place on hot tawa. Cook for few seconds.
- Then flip it using spatula and let the other side cook for few seconds.
- Apple ghee or oil on it.
- Again flip it and cook by pressing it slightly using spatula.
- Again apply oil. and flip it and cook other side as well.
- Remove it from tawa and serve hot with dollop of butter on top.
- Repeat the same for rest
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