Makki Di Roti
Makki di Roti is a traditional Punjabi flatbread made from cornmeal. It is a delicious and healthy accompaniment to Sarson ka Saag, a popular North Indian dish. Ingredients: Makki atta, Ghee, Salt
30min
Cook Time
4
Servings
Recipe
210 kCal
Recipe
1
In a large mixing bowl, add 2 cups of cornmeal (makki ka atta) and a pinch of salt. Mix well.
2
Gradually add lukewarm water to the cornmeal and knead it into a soft dough. The dough should be slightly sticky but not too wet. Cover the dough and let it rest for 10-15 minutes.
3
Divide the dough into equal portions and shape them into balls.
4
Place a ball of dough between two sheets of plastic wrap or parchment paper. Gently press and roll it out into a round, flat disc of about 6-7 inches in diameter and 1/4 inch thickness.
5
Heat a tawa or griddle over medium heat. Once hot, carefully place the rolled-out roti on the tawa.
6
Cook the roti for 1-2 minutes on one side, or until it starts to puff up and brown spots appear. Flip the roti and cook the other side for another 1-2 minutes.
7
Remove the cooked roti from the tawa and place it on a plate. Apply a thin layer of ghee or butter on top of the roti for added flavor.
8
Repeat the process with the remaining dough balls.
Nutrition
210
kCal
4 g
Protein
2 g
Fat
42 g
Carbs
Ghee
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All the tools you would need
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1 pinch of Salt
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