Staple food from any region must be celebrated, it is what has kept generations thriving with good health. Moreover locally grown or sourced ingredients help sustain a society. One such recipe is makki di roti or makai atta ki roti made with maize flour. It is a staple of the Punjab region!
Made with a simple flour and seasoned with spices, always available at home, makki di roti is absolutely delicious. For winters, makki di roti is a must at Punjabi and Himachal Pradesh homes. It provides the much needed warmth and tastes delicious with sarson ka saag or palak saag. A blob of white butter (safed makhan) made at home seals the deal!
Ensure to use fresh makai ka atta to get soft rotis. Makki di roti can be made very quickly, make the dough let it rest for sometime. While waiting for the dough rest you can make the saag to serve with the roti, just delicious! Try more roti recipes from FOI, carrot akki roti, steamed akki roti, ragi roti, rava roti etc. More Punjabi recipes also from FOI.
- 1 Cup makki ka atta/maize flour
- Salt to taste
- ¼ Tsp red chilli powder
- 1 small pinch black pepper powder
- 1 Tbsp desi ghee
- ¼ Tsp ajwain/om kaalu/carom seeds (optional)
- Oil to roast rotis
- In a bowl take makai ka atta/maize flour
- Sprinkle salt to taste
- Optionally season with red chilli powder, black pepper powder
- Add ghee
- Mix very well, mixture looks like coarse crumbs
- Make a well in the centre and pour ¼ Cup hot water
- Slowly mix well with a spatula or spoon
- Add little more room temperature water and start lightly kneading
- The mixture comes together
- Knead into a round ball and apply ghee
- Sprinkle some ajwain and mix the dough, let it rest for half an hour
- To make rotis, apply some oil on butter paper
- Pinch a ball from the dough, pat it on the butter paper into a thin roti
- Apply oil and make rotis on a hot tawa
- When both sides are cooked, makki di roti is ready
- Serve hot with palak saag or sarson ka saag!
Maize flour should be fresh for soft rotis
You can also pat small rotis by hand and then put them directly on tawa
Makki Di Roti Stepwise:
In a bowl take makai ka atta/maize flour
Sprinkle salt to taste
Optionally season with red chilli powder, black pepper powder
Add ghee
Mix very well, mixture looks like coarse crumbs
Make a well in the centre and pour 1/4 Cup hot water
Slowly mix well with a spatula or spoon
Add little more room temperature water and start lightly kneading
The mixture comes together
Knead into a round ball and apply ghee
Sprinkle some ajwain and mix the dough, let it rest for half an hour
To make rotis, apply some oil on butter paper
Pinch a ball from the dough, pat it on the butter paper into a thin roti
Apply oil and make rotis on a hot tawa
When both sides are cooked, makki di roti is ready
Serve hot with palak saag or sarson ka saag!
