Makai Ki Roti
Makai Ki Roti.
Makai ki roti is a famous Punjabi roti made with fine cormeal (looks like fine sooji). Cormeal is kneaded into soft dough using very hot water. The dough is then pressed into thick roti and heated on flat pan till its cooked. Makke ki roti is traditionally served with sarson da saag.
Makes: around 3 Servings of Makai ki Roti.
Fine Cornmeal / Makki ka Atta 1 Cup
Very Hot Water as needed
Salt to taste
Ghee or Oil 1 tsp
Method of preparation:
In a mixing bowl, mix together cornmeal and salt.
Add sufficient hot water to the mixture to form a soft dough.
Once warm enough to handle the dough, knead the dough well and divide into 3 – 4 parts.
Roll each part between two sheets of plastic into 6 – 7 ” diameter circle with help of a rolling pin.
Repeat the same with remaining parts of the dough.
Heat a flat pan on medium heat.
Apply little oil to the pan, place the rolled out roti and fry on both sides till light golden brown.
Serve makai ki roti with sarson da saag.
Notes: Make sure not to overcook the makai ki roti.
Suggestions: If the dough doesn’t come together, make sure to add very hot water to bind it well.
Variations: Add half a cup of wheat flour while preparing the dough for much softer version of the makai ki roti.
Other Names: Makai Ki Roti, Makke ki Roti.