Crispy Makki ki Roti Recipe For Breakfast || OceanRecipes

Makki di roti is one of the most popular flatbreads from the land of Punjab. Makki roti is also known as Makki di roti and that is the Punjabi term for these unique maize flour bread. Cornmeal or maize flour is always used to make these slices of bread in Punjab. Makki ki roti recipe is the best unleavened bread and can be made in a common tandoor or on a Tawa (griddle). Commonly, in the rural areas of Punjab, it is made in a simple tandoor.

Makki ki roti is always served with Sarson ka saag and some jaggery cubes. The combination of this roti with Sarson ka saag is quite popular, tastes very good, and is very healthy to eat for breakfast. Although saag goes very well with paratha too, it’s a fact that nothing can beat Makki di roti. Makki ki roti goes perfect with any saag, be it palak saag or bathua saag or even chane ka saag.

Keep in mind that the Makki ka atta or maize flour is different from the cornflour that is commonly sold in Pakistan which is just plain corn starch and is fully white in color. Maize flour or cornmeal has always a light yellow color.

Moreover, It can also be used just plain with chai. Furthermore, you can add some fully chopped greens like methi, spinach, or bathua to the maize flour and make parathas to get a unique taste. I always make this for the breakfast of my family in the winters.

These roties must have to be cooked properly, or else you can get stomach pain. I learned to make Makki ki roti from my grandmother and the method shared here is exactly the way we make this roti at our home. During every winter season Makki ki roti and Sarson ka saag are made in our home it’s our favorite ones.

Some Tips To Make Best Makki Ki Roti Recipe;

Some of the most important tips to make the best Makki ki roti are,

• As you know so Makki ka atta is without gluten, you can find it a little tricky to assemble the dough sometimes. So, you can easily add two tablespoons of leveled wheat flour to one cup of Makki atta.
• To knead your dough, you need to always use warm water.
• You have to always grease the sheets lightly for easy rolling and this will help you a lot to avoid sticking the roti between the sheets. Furthermore, it will be helpful for you to take out the roti easily from the sheets before cooking.
• The main point is that never cook Makki di roti on a very high flame, as the roti will remain uncooked within that will be harmful to your stomach.

Makki Ki Roti Ingredients:

• Two cups Makki ka atta
• Salt just to taste
• ¼ cup of the radish (grated)
• One teaspoon Carom seeds ((Ajwain))

Method of Crispy Makki ki Roti Recipe:

Step #1

Take a large size bowl, plate, or tray, and then add makai atta, salt. Mix it very well. Gradually, add hot water and start kneading the dough. But, do not add all this hot water at one time.

Step #2

Then by using the heels of your hands, knead for five minutes to make them soft.  Smooth dough and then cover this dough and set it aside for almost ten minutes

Step #3

Now, you have to divide the dough into balls depending upon the size of the roti you want to make. Then take one dough ball. Knead it again for almost one minute, with the heels of your palm, before shaping.

Step #4

Now, you have to take two plastic sheets, a zip lock, or parchment paper. Grease both of them simply and lightly. After that, place this dough ball between the two sheets and slightly press it with your hand first. To avoid any type of tearing of the edges.

Step #5

After that all carefully, take out the rolled Makki ki roti in your hands and then transfer it onto the hot griddle. Once the top of the roti dries up, that’s the time, when you have to flip this Makki di roti and cook it on the other side.

Step #6

Lastly, you have to cook from both sides until brown spots appear. Now, you can cook it on the direct flame from both sides. And lastly, apply ghee/butter and serve with Sarson ka Saag.