- Servings: 2-3
- Kneading time: 7 minutes.
- Rolling time: 1 minutes (each).
- Cooking time: 3-4 minutes (each).
- Total time: 12 minutes.
Its long back I was called upon by a Punjabi friend’s at dinner when both of our husbands were in the evening shift of a Nuclear Power Plant; she served the combo of “Makki Roti (Indian Maize Bread)” and “Sarson saag (mustard green)” along with radish salad and mango pickle. It was awesome in taste; this memory is like a heavenly food from which I can never expel.
Earlier it used to be eaten in Punjab region only during winter in Indian subcontinent but now it is enjoyed all over. Makki Roti is a Punjabi bread made from corn meal (maize flour), adding little bit of wheat flour and hot water makes dough flexible and easy to roll. You can skip adding wheat flour but it is must to use hot water and kneading about 5 minutes to make the dough.
As per the nutritional value it is good for heart, weight loss and diabetes, loaded with fiber, zinc and lots more…
- Maize flour: 2 cup
- Wheat flour: ¼ cup (optional)
- Salt: 1 teaspoon (as per taste)
- Chilli powder: ½ teaspoon
- Fresh coriander leaves: 2 tablespoon
- Hot water: 2 cups
- Take a wide vessel; put maize flour and wheat flour add salt and chilli powder, mix well. Knead the mixture with help of hot water by putting it in small quantity, take care you will be working with hot water. You can knead this in food processor too. Knead the dough about 4-5 minutes.
- Divide the dough into 4-5 parts with wet hand and make balls; spread some coriander leaves on kitchen towel now put the ball on it and roll to make raw roti, coriander leaves will get attached to it while rolling.
- Here I made Roti with rolling pin and using kitchen towel over rolling board (you can use cooking sheet) as shown in the photo (using kitchen towel or cooking sheet makes easy to place the Roti on griddle (tawa), It will be approximately twice thicker than normal chapatti.
- Another way to make Roti is using both hands with dampen palm, pat each ball between dampened palms to make a Roti of medium thickness but it requires a lot of practice.
- Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled raw Roti on this. Cook for a minute till it changes the colour (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
- Now turn the side of Roti on the tawa or you can roast Roti directly on the flame (hold the Roti with tongue and keep the Roti on flame from 1st side) turn and roast all around as per your taste.
- Note: adding ghee on tawa gives smoky flavour to Roti in comparison to add ghee after.
- Now “Makki Roti (Indian Maize Bread)”, is ready; it can be served with “Sarson (Mustard Leaf) ka Saag” or “Whole Urad Dal”