A classic North Indian (Punjabi) makki ki roti is made during winter months and served with sarson ka saag. These makki di roti turned out perfect and were made with 3 ingredients only.
2cupsMakki ka atta(maize flour or yellow cornmeal)
½teaspoonSaltor to taste
Little less than 1 cupHot water
Ghee (clarified butter)to smear on top of cooked roti
Instructions
Kneading The Dough: Take makki ka atta and salt in a wide bowl and mix.
Add hot water little at a time and start kneading the dough until the dough comes together.
Then continue kneading for 5-7 minutes until it looks pliable and smooth. Use the pressure from the bottom of your palm and stretch the dough (as shown in the pic above) and then gather and repeat.
Cover the dough with a clean kitchen napkin or a plate and rest for 10-15 minutes.
Shaping The Roti: Divide the dough into 8 equal portions and work with one portion at a time. Make a smooth round ball and flatten it slightly between your palm.
Keep a glass of water on the side. Take a piece of parchment paper on the rolling board and wet the paper lightly. Place the flattened disk on the wet paper.
Now wet your fingers lightly and start patting and shaping. If it breaks from the edges then keep sealing using your finger and thumb and continue patting.
The round should be around 5-6 inches in diameter. Don’t make too big roti otherwise it will be hard to handle and it may break.
Cooking Roti: While you were shaping the roti, heat the tawa (cast iron skillet) on medium heat.
Place the roti with parchment paper on the tawa and gently peel the paper.
Let the bottom surface cook and it should have light brown spots. Before you flip the roti, apply some water on the top surface of the roti using your fingers (If not comfortable then use a pastry brush).
After applying water, flip the roti using a pair of tongs. Let the other surface cook until you get a few brown spots.
Then move the skillet to the back burner, turn the heat on high and place the roti directly on the flame. Keep moving so the roti gets even charred spots. Flip and similarly cook another side as well. If you have shaped the roti of even thickness then it may puff up partially or fully.
Remove it to a plate and smear the ghee on roti and serve.
Notes
Use hot water to knead the dough. Hot water is absorbed by the flour easily and it makes soft and pliable dough. So it doesn’t break too much white shaping.
Kneading the dough for 5-7 minutes is a must. This step helps to bind the dough and makes it smooth and soft (instead of crumbly and cracky).
Water is used while shaping roti to make it non-sticky to your hand or paper (not dry flour or oil). So always wet your parchment paper each time. Plus, wet your finger while shaping the roti.
No rolling pin is required. Use your wet fingers to pat and shape into round roti. Trust me rolling pin will break your roti but your fingers make the even-thickness roti without breaking much.
Again water is applied while cooking the roti so it doesn’t dry out. If you do not apply water while cooking, roti might have cracks all over the surface and it won’t puff up.
Be patient while cooking this roti, as it takes some time. Because these are a little thick compared to phulka roti. So make sure that it is cooked properly. Raw roti will make your stomach upset.