Makki ki Roti

This name Makki ki Roti sounds a bit empty, if Sarso Ka Sag is added to it then both the name and the taste become complete, there is hardly anyone who has not heard this name.

Eating corn bread in winter season has its own pleasure and if there is desi ghee or butter applied on it then what can we say, due to its hot nature it is made only in winter season, it is famous in Punjab. It is a roti which is made by grinding maize flour. It is not easy to make this roti, often this roti gets torn, hence most of the people like to go to hotel or restaurant to eat it.

Today we will make it at home, you must also try it.

Let’s see the recipe for making Makki ki Roti –

Mix 1/4 wheat flour, celery, salt and green coriander in corn flour and knead the dough with lukewarm water. Once the dough is kneaded, apply some oil on it and set the dough well.

Make a round ball of dough, cut a plastic ziploc polythene, place the ball between two ziploc bags on a rolling board and roll it out gently with a rolling pin.

Heat the pan to medium and put the roti in the pan. Do not heat too fast otherwise the roti will not be cooked properly. This roti takes more time to cook than the normal roti, hence cook the roti only on medium flame. After 2 to 3 minutes, turn the roti and cook it from the other side also.

After the roti is cooked, apply butter or desi ghee and serve.

Makki ki Roti Ingredients –

• Corn flour 250 grams
• Wheat flour 50 grams
• salt as per taste
• Ajwain 1/2 tsp
• green coriander
• oil 2 tsp
• hot water