How To Make Makki Ki Roti Punjabi Style | बिना फटे फूली-फूली मक्के की रोटी बनाने का आसान तरीका

Makki Di Roti is a flatbread made with Makki atta (maize flour). This flatbread is gluten-free. Maize Flour Bread is absolutely delightful and made especially in winters. This roti is traditionally served with Sarson Ka Saag. Makki ki roti is a very simple and elegant dish of Punjab. This simple flatbread recipe tastes best when served with sarso ka saag and white butter. You need to follow some simple steps to have delicious Makki ki rotis. Add a dollop of ghee or butter on Makki ki roti and enjoy.

2 Cups Makki ka Atta ( or Maize flour (Corn Meal))
½ Cup Warm Water ( or as needed)
Salt to taste ((optional))
Ghee or white butter as required (as required)

Main Course

Indian

Recipe Steps To Make Makki Ki Roti

Making Dough

Take Makka Flour/ maize flour in a mixing bowl add salt, and knead the soft dough by using warm water, if the dough looks dry, then add some warm water, and if the dough looks sticky, then add some maize flour, smash it for 3 to 4 minutes.
Cover and keep it aside for 10 minutes to set. After 10 minutes, the dough is ready

For Rolling Makki Ki Roti

Take a small portion of dough and knead it again using the heel of your palm, make a medium-sized ball of the dough. Coat it in dry maize flour, shape it into a neat dough ball and flatten it.
Sprinkle some dry flour on the rolling board. Place the dough ball on the rolling board, roll out the roti lightly with less pressure with a rolling pin (belan).
Move the rolling board and roll again. Roll to small to medium-sized circles make sure that all the sides of the Makki roti are evenly rolled, Make a little thick roti but not very thick roti
The roti doesn’t break if you handle it carefully. Add some flour if required while rolling the rotis.
Meanwhile, put the Tawa to heat. Lift the roti and pat with hands, gently place the Makki di roti on hot Tawa. Meanwhile, make the next roti likewise. When one side is a little browned from above and roasted from beneath, flip it with the help of a spatula. When the opposite side gets browned, flip again and again till the roti is well browned and cooked from all sides, or at this stage cook directly on low flame.
Add butter/ white butter or ghee on the top of the Makki di roti. This roti tastes best with Sarson ka saag. Serve Makki di roti hot with Sarson ka saag or any vegetable you wish and jaggery cubes. Jaggery and butter make it even tastier.

Useful Tips and Tricks

Knead dough just before preparing rotis.
Lukewarm water works best to knead the dough. It makes the rotis flexible and easy to roll
Add water little by little in the starting and then let the flour sit for 10 minutes before kneading. In this manner, the flour absorbs water, and rotis are softer.
Before you start rolling the dough balls, knead them again using the heel of your palm, It also helps to make the rotis flexible and easy to roll
Grease your hands with water while rolling helps the rotis not stick to your hands as you press/flatten them.
You can Shape it into a roti using parchment paper or plastic sheet because it makes the entire process super easy, there’s no sticking
Keep the heat of the Tawa on the medium flame as the rotis are a little thick and hence got to be cooked well on medium heat.