Makki Ki Roti – Traditional Punjabi Corn Flatbread with Butter and Jaggery

Makki Ki Roti Recipe – A Classic North Indian Corn Roti

Makki Ki Roti is a quintessential North Indian dish that originates from the Punjab region. This gluten-free cornmeal flatbread is a staple, especially during the winter months, and is often paired with Sarson Ka Saag for a traditional and hearty meal. The simplicity of Makki Ki Roti is what makes it so beloved, with the earthy flavor of yellow cornmeal balanced by the aromatic spices like ajwain, ginger, and green chilies. The recipe is versatile, allowing for variations like the inclusion of green chilies for spice or coriander leaves for added freshness. Whether served plain with butter and jaggery or as part of a larger meal, this Makki Ki Roti will surely satisfy your taste buds.

Ingredients

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Servings: 4

Instructions

1. Prepare the Dough:

   • In a large mixing bowl, combine the Makki Ka Atta (cornmeal), ajwain, and salt.
   • Gradually add lukewarm water a little at a time to form a soft, smooth dough. Knead the dough for 3-4 minutes until it is firm and comes together nicely.
   • If you’re opting for a more flavorful version, add finely chopped green chilies, grated ginger, and coriander leaves to the dough for added spice and fragrance.
   • Divide the dough into 8-10 equal portions, each about the size of a lemon. Cover the dough portions with a damp cloth to keep them from drying out.

2. Roll the Roti:

   • Preheat an iron skillet (tava) on medium heat.
   • Lay a wet muslin cloth on your working surface. Wet your palms and gently place one dough portion on the cloth. Using your fingers, pat and shape the dough into a flat, round circle, roughly 6-8 inches in diameter. The dough may be a bit crumbly; however, be gentle while shaping it.
   • Invert the muslin cloth over the preheated skillet and carefully transfer the flattened dough onto the hot surface.

3. Cook the Roti:

   • Cook the roti on medium heat for about 2-3 minutes, until light brown spots appear on the bottom.
   • Flip the roti over to cook the other side. Continue cooking for another 2-3 minutes, ensuring both sides have brown spots.
   • Once you notice the roti is slightly firm with lighter brown spots, it’s time to cook it on direct flame for a few seconds, allowing the roti to puff up and develop a crispy texture.

4. Serve:

   • Once fully cooked, remove the roti from the skillet and place it on a plate. Smear a dollop of white butter over the hot Makki Ki Roti and serve immediately.
   • For a complete winter meal, pair your Makki Ki Roti with Sarson Ka Saag, the traditional mustard greens dish, along with a side of jaggery for a perfect balance of flavors.

Pro Tips:

• If you’re new to rolling Makki Ki Roti, don’t worry if the dough cracks a bit while flattening. Wetting your palms and using a damp muslin cloth helps smoothen the process.
• Adjust the amount of water based on the texture of your cornmeal. The dough should be soft but not sticky.
• For an authentic Punjabi experience, serve the roti with Sarson Ka Saag and white butter.

Nutritional Information (Approximate per serving):

This Makki Ki Roti is not only a traditional delight but also offers a nutritious addition to your lunch, with its rich fiber content from cornmeal, and a good dose of healthy fats from the butter. The recipe is simple yet delicious and is perfect for anyone following a gluten-free diet.

Enjoy the warmth and comfort of this classic North Indian dish today!