For those who’re a fan of flatbreads, you might want to attempt my Punjabi Makki Ki Roti recipe. This corn-based unleavened flatbreads (typically known as makki di roti) are scrumptious, barely candy from the maize flour or cornmeal, and ideal for a winter lunch or dinner, particularly when served with Sarson ka Saag.

three makki ki roti in a white plate with saag and a salad in white bowls placed on top side

About Makki Ki Roti

Makki ki roti is an unleavened bread that may be made historically (in a tandoor), or utilizing a tawa (flat skillet). Makki di roti are widespread flatbreads from the land of Punjab. This well-known maize flour bread will get its identify from the Punjabi time period for maize flour: makki ka atta

Whereas maize is a time period for corn, please be aware that makki ka atta is totally different than what we all know as “cornflour” in India. What we name cornflour is named “cornstarch” in numerous elements of the world, whereas makki ka atta is finely floor cornmeal.

Makki ki roti is most frequently served with Sarson ka Saag (sautéed and spiced mustard greens) and some jaggery cubes; this scrumptious combo is sort of well-known and could be very wholesome.

Makki ki roti goes nicely with any saag, together with Palak Saag (made with spinach), bathua saag (cooked with goosefoot leaves) or Chane ka Saag (ready with chickpea greens). Whereas saag can be served with Paratha, these maize-flour flatbreads are all the time the primary selection.

Makki ki roti can be served plain for breakfast with a cup of Chai. You may also make them with some chopped greens like fenugreek (methi), spinach (palak) or goosefoot leaves (bathua) to the maize flour and make parathas. I normally make this for breakfast within the winters.

Makki di roti is a bit heavy on the abdomen when put next with different flatbreads, so I like so as to add carom seeds (ajwain) to assist with digestion.

Maize flatbreads need to be cooked correctly, or else you may get abdomen ache. I realized tips on how to make makki ki roti from my Punjabi mother-in-law, and the strategy shared right here is strictly the way in which we make it at house.

Sizzling water is added to the dough to make the makki ka atta extra pliable and simpler to roll. If you’re having issue, including a little bit of complete wheat flour (atta) can even make the roti simpler to roll.

These maize flour roti generally is a little troublesome to work with whenever you first begin. As such, I’ve proven two strategies of rolling makki ki roti within the step-by-step images; use whichever technique makes essentially the most sense to you.

I additionally recommend that you just begin by making small roti which can be simpler to deal with after which slowly rising the scale of the makki di roti as you turn out to be extra snug.

Step-by-Step Information

The way to make Makki ki Roti

Make Maize Flour (Cornmeal) Dough

1. In a mixing bowl, take 2 cups maize flour or nice cornmeal (200 grams), 1 teaspoon carom seeds (ajwain) and salt to style. Combine all the pieces along with a spoon.

cornmeal and carom seeds in a black mixing bowl

2. Warmth 1 cup water in a separate pan until it involves a boil. Add this sizzling water to the flour combination.

how water on maize flour and carom seeds mixture

3. Combine with a spoon. Cowl and hold apart until the dough cools sufficient to deal with.

makki ki roti mixture mixed with spoon

4. When the combination is cool sufficient to deal with, start to knead to a easy but agency dough. 

TROUBLESHOOTING TIP: If the dough seems or feels dry, then add some heat water. If the dough feels sticky, then add a number of tablespoons of maize flour.

dough being formed

5. As you’ll be able to see within the picture beneath, the ultimate dough may have some nice cracks current. That is to be anticipated.

smooth cornmeal dough in black bowl

6. Make medium sized balls of dough, shaping them right into a neat balls and flattening them barely together with your palm.

flattened dough ball portioned from dough in bowl

Rolling Technique 1 – Rolling Pin

7. Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball additionally.

cornmeal sprinkled on flattened dough ball on white marble rolling board

8. Start to softly roll with a rolling pin (belan). Sprinkle some flour. Now with the rolling pin (belan), slowly roll.

Utilizing ziplock bag: For those who don’t have a rolling pin, you can too “roll” the makki ki roti utilizing a ziplock bag. Place the bag on a chopping board, again of a metallic tray, or on a floor you’ll be able to transfer.

Place the dough ball within the bag. Press it barely together with your fingers till flat. The utilizing the rolling pin roll gently to a few measurement as skinny as a tortilla. Transfer the rolling board and roll once more. That is to make sure that all the perimeters of the makki roti are evenly rolled.

rolling dough with rolling pin to make flatbread

9. Roll into small- to medium-sized rounds. They need to be roughly the scale of a phulka or chapati, however not very skinny. The roti shouldn’t break when you deal with them fastidiously. If the rolling pin is sticking, add extra flour as required.

rolled maize flour flatbread on white marble board

Rolling Technique 2 – Hand Shaping

10. Makki roti can be made by patting the dough. To begin, sprinkle some maize flour on the dough ball and on the rolling board.

maize flour sprinkled on flattened dough on a black work surface

11. Now, together with your fingers, gently press and pat the dough. As you press the dough, additionally transfer it clockwise.

flattening dough with fingers to make makki ki roti

12. Proceed to press and pat the dough until you get a neat roti. Don’t make skinny however barely thick roti. When the dough is patted, the sides gained’t be as whilst when you had rolled it; that is nice. 

If you’re skilled in making the roti by urgent the palms of your fingers collectively the way in which our grandmothers and great-grandmothers used to, be happy to make the makki roti this manner too.

flattened makki ki roti on black work surface

Cook dinner Makki Ki Roti

13. Now unfold about 1 to 2 teaspoons of ghee or a impartial flavored oil on a sizzling tawa or skillet or frying pan. Cook dinner the roti on medium to medium-high warmth.

oil spread on skillet (tawa)

14. Gently place the makki di roti on the tawa. If there’s a crack within the roti dough, then gently pat that portion with a number of drops of water to seal it shut.

makki di roti on tawa

15. When one aspect is somewhat browned, flip the makki roti with the assistance of a spatula.

light golden makki di roti on skillet

16. When the opposite aspect will get browned, flip once more. Flip for a few instances until the makki di roti is nicely browned and cooked from all sides. Drizzle a little bit of ghee on the perimeters while cooking the roti.

If the dough is kneaded nicely, the makki di roti will begin puffing up. Press the sides with a spatula in order that the sides are additionally cooked nicely. Proceed making all rotis this manner till the dough is over.

For those who like multi-tasking, you’ll be able to roll and roast the rotis concurrently. For those who choose working in phases, you can too roll all of the makki ki rotis first. Cowl them with a kitchen serviette to maintain them from drying out, after which roast them one after the other.

cooked makki di roti on tawa

Serve the makki ki roti sizzling with saag and jaggery cubes. We additionally like so as to add some white butter on prime of the makki di roti whereas serving; that’s how they’re relished and served in Punjabi households.

three makki di roti in a white plate with saag and a salad in white bowls placed on top side

FAQs

Can I substitute Mexican masa harina for the makki ka atta?

Whereas I actually haven’t tried it, I’ve heard from a number of of my readers that they’ve made this substitution with superb outcomes.

As an alternative of rolling these out, do you suppose a tortilla press would work?

Sure, it might work!

Can I make these forward of time?

Makki di roti, very similar to different kinds of bread, are greatest served sizzling or heat. That mentioned, you may make the dough a day earlier and refrigerate it. Cowl the dough with a clingfilm or place in an air-tight container in order that it doesn’t turn out to be dry.

Can I freeze makki ki roti?

Certain! As soon as cooked, separate the rotis with items of parchment. Place them in a zipper prime bag and take away as a lot air as attainable. They need to hold for as much as 2 months within the freezer. To serve, heat them on a tawa till heated by.

How do I hold my makki ki roti from breaking once I roll them?

These flatbreads are somewhat more durable to roll than different sorts as a result of maize flour doesn’t have gluten. The gluten creates lengthy strands of protein that assist maintain all the pieces collectively. Have you ever ever rolled out a dough for it to spring again considerably? That’s the gluten at work!

Utilizing extremely popular water to make the dough helps considerably. I additionally suggest rolling them between items of parchment paper or in a zipper prime bag to assist hold issues collectively. Lastly, don’t be afraid to make use of your fingers to assist press and form the roti as wanted.

If you’re *nonetheless* having a troublesome time, you’ll be able to add a little bit of wheat flour (atta) to the dough earlier than rolling, which is able to add some gluten to assist information you. That mentioned, please be aware that this isn’t the normal technique of creating makki ka atta, and it’ll barely change the flavour of the ultimate product.

Straightforward30 minutes

Missi Roti

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three makki ki roti in a white plate

Makki ki Roti (Makki di Roti)

Makki ki roti is a well-liked unleavened bread made with maize flour (cornmeal). This Punjabi recipe of makki ki roti is made on a tawa (flat skillet) with some ghee or oil. It is usually known as as makki di roti in Punjabi language and is all the time served with sarson ka saag. 

Prep Time 10 minutes

Cook dinner Time 30 minutes

Whole Time 40 minutes

Forestall your display from going darkish whereas making the recipe

Making dough

  • In a mixing bowl take the maize flour or cornmeal, carom seeds and salt as required. Combine them along with a spoon.

  • Warmth water individually in a pan until it involves a boil. Add this sizzling water to the flour.

  • Combine with a spoon. Cowl and hold apart until the dough combination turns into heat.

  • When the combination turns into heat and the warmth is okay to deal with, start to knead to a easy but agency dough. If the dough seems dry, then add some heat water. If the dough seems sticky, then add a number of tablespoons of maize flour.

  • Knead right into a easy but agency dough. Nice cracks can be there on the dough however to not fear. Make medium sized balls of the dough. Form them right into a neat ball and flatten them.

Rolling – Technique 1

  • Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball additionally.

  • Start to softly roll with a rolling pin (belan). Add extra flour if required. 

  • Roll to small to medium-sized spherical circle. Make into the scale of a roti or chapati however not very skinny, however somewhat thick. 

  • You possibly can even use a ziplock bag. If utilizing a ziplock bag, then hold the bag on the rolling board or on a plate or on a floor which you’ll transfer. Place the dough ball within the bag. Press it barely together with your fingers. Now with the rolling pin, slowly roll. Sprinkle some flour. Transfer the rolling board and roll once more. That is to make sure that all the perimeters of the roti are evenly rolled.

Rolling – Technique 2

  • Makki roti can be made by patting the dough. Sprinkle some maize flour on the dough ball throughout and in addition on the rolling board. 

  • Now together with your fingers gently press and pat the dough. As you press the dough, additionally transfer it clockwise. add flour as required when patting the dough.

  • Proceed to press and pat the dough until you get a neat makki roti. Don’t make skinny however barely thick roti. When the dough is patted, the sides gained’t be even. 

Making makki ki roti

  • Now unfold some ghee or oil on a sizzling tawa (skillet) – about 1 to 2 teaspoons of ghee or oil

  • Gently place the roti on the tava or griddle. If there’s a crack on the roti, then gently and punctiliously pat that portion with a number of drops of water.

  • When one aspect is somewhat browned, flip the roti with the assistance of a spatula.

  • When the opposite aspect will get browned, flip once more. Flip a few instances and prepare dinner until the roti is nicely browned and cooked from all sides. Press the sides with a spatula in order that they get cooked nicely. 

  • Drizzle a little bit of ghee on the perimeters whereas cooking the roti. If the dough is kneaded very nicely, the roti will begin puffing up additionally or you’ll be able to see the roti puffing at some spots.

  • Take away roti from pan and serve sizzling. Or you’ll be able to stack them in a roti basket or bundle a stack of them in a clear kitchen cotton towel. Roll and roast the remaining roti this manner till all of the dough is used up.

  • Serve the makki ki roti sizzling with Sarson ka Saag and jaggery cubes. For those who don’t thoughts then you’ll be able to add some White Butter (Makhan) on prime of the makki di roti whereas serving them sizzling. That’s how they’re relished and served in Punjabi households.

1. Kneading

Be certain that to knead the dough till easy however agency. If the dough seems dry or cracked, then add some heat water and knead. If the dough turns into sticky, add extra maize flour. 

2. Rolling

These flatbreads are somewhat troublesome to roll as maize flour doesn’t have gluten. Including sizzling water to make the dough helps considerably when rolling. I additionally recommend rolling them between items of parchment paper or in a ziplock bag to assist hold issues collectively. You may also choose to make use of your fingers to assist press and form the roti as wanted. If you’re nonetheless having a troublesome time, add some wheat flour (atta) to the dough earlier than rolling, which is able to make it simpler to roll. However be aware that this isn’t the normal technique of creating makki ki roti, and it’ll barely alter the flavour of the roti.

3. Flour Selection

Use the finely floor cornmeal or maize flour to make these flatbreads. Coarser textured flour can be troublesome to roll and break or tear. 

4. Roasting

As an alternative of roasting with oil or ghee, choose to prepare dinner the flatbreads with none fats. As soon as cooked, you’ll be able to unfold some oil or ghee on it. When you have a tandoor, you’ll be able to roast these roti inside it. Be aware that the approximate vitamin information is for 1 makki ki roti cooked with 2 teaspoons of ghee.

Vitamin Details

Makki ki Roti (Makki di Roti)

Quantity Per Serving

Energy 207 Energy from Fats 108

% Each day Worth*

Fats 12g18%

Saturated Fats 7g44%

Polyunsaturated Fats 1g

Monounsaturated Fats 4g

Ldl cholesterol 29mg10%

Sodium 149mg6%

Potassium 76mg2%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 1IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin E 1mg7%

Calcium 40mg4%

Vitamin B9 (Folate) 8µg2%

Iron 1mg6%

Magnesium 27mg7%

Phosphorus 62mg6%

Zinc 1mg7%

* % Each day Values are based mostly on a 2000 calorie weight loss plan.

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This makki di roti submit from the archives first revealed in January 2012 has been republished and up to date on 5 December 2021.



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