Makki di roti is a flat bread made from corn flour. It is an important element of the rural Punjabi cuisine. Makki di roti is yellow in color when ready, and has much adhesive strength- which makes it difficult to handle. Makki di roti is generally made during the winter-time in Punjab.
Makki Ka Atta (yellow Corn Flour) – 2 cup
Salt to taste
Ajwain (Carom Seeds) – pinch
1. Mix the Salt and the Ajwain to the Makki Ka Atta. Mix well.
2. Add in hot Water, 1 tbsp at a time.
3. Knead it in to a not smooth not hard dough.
4. Divide it into 9 to 10 equal roundels.
5. Take a plastic bag/Ziploc and cut it open.
6. Place it on your rolling surface. Wet the surface with water.
7. Place the ball and add a few more drops of water on top. Close and cover.
8. Take a flat bottomed plate and press down gently. Press gently and firmly and evenly.
9. Carefully remove from the plastic and place on a hot tawa.
10. Allow it to cook on the bottom. After a couple of minutes, put a few drops of ghee on top and flip. Cook the other side as well and take it off the flame and serve hot.
11. Makki Ki Roti is ready.
Serve Makki Ki Roti with Sarson Ka Saag.