Makki Ki Roti Punjabi Makki Di Roti Recipes

MAKKI KI ROTI | PUNJABI MAKKI DI ROTI

Steps:

• In a mixing bowl add maize flour, salt and ajwain. Mix well.
• Add hot water little by little, mix it with a spoon.
• When the mixture begins to come together and the flour is warm enough to handle, knead it using your hand.
• The dough should be soft and smooth. Let it rest for 5-7 mins.
• Make medium sized balls from the dough and roll them smooth between your hands.
• To roll the dough, place it in between two parchment sheets and roll it thin. Alternatively, pat it using your fingers until it is neither too thin nor thick.
• Meanwhile heat a pan and invert the parchment paper onto it.
• Cook until golden brown spots appear on both sides. Drizzle oil/butter around the edges. Repeat this with rest of the dough.
• Serve hot with Sarson Ka Saag, with extra dollop of homemade white butter.

MAKKI KI ROTI (PUNJABI CORNBREAD)

Steps:

• Mix corn meal and salt in bowl.
• Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon.
• Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter).
• Cook breads in either a skillet with oil or ghee until brown on both sides on low-medium heat.
• Serve hot with Chutney.
• Serving Tip: Stack them by spreading melted butter between each bread.
• Tip for fist time user: Makki Ki Roti comes from the Punjab. The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.
• Customize: Customize by adding cumin seeds, garam masala, chopped fresh coriander or other spices on this basic recipe.