Makki di Roti
Hand-patted unleavened maize flour flatbreads, the classic winter partner to sarson da saag in every Punjabi village home.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Tawa
- •Rolling board
- •Banana leaf or plastic sheet
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 5 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 180 kcal
Instructions
- 1
Put the maize flour and a pinch of salt into a wide bowl.
- 2
Slowly pour in warm water. Knead gently until you get a soft, slightly sticky dough.
- 3
Cover the dough with a damp cloth. Let it rest for 10 minutes.
- 4
Divide the dough into small balls. Flatten each ball into a thin round using wet palms or a plastic sheet.
- 5
Carefully lift the round and place it onto a hot tawa (flat griddle). Cook over medium heat.
- 6
Flip the flatbread when bubbles appear. Cook both sides until light brown spots form.
- 7
Spread ghee (clarified butter) or white butter on top. Serve immediately while hot.
Chef's tips
Maize flour dough breaks easily. Patting it on a wet cloth or plastic sheet makes it much easier to shape than using a rolling pin.
Ingredient substitutions
- maize flour → half maize half wheat flour for easier handling
Storage
Best eaten fresh; does not store well as it hardens quickly.
Reheating
Reheat briefly on a hot tawa with a little ghee.
Common mistakes to avoid
- •Using cold water, which makes the dough crumbly and hard to shape.
- •Dusting with too much dry flour, which makes the roti (flatbread) tough.
Serving suggestions
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