Makki di roti is a flat, unleavened punjabi bread made from corn flour, primarily eaten in punjab region of India
- Makai ka atta (cornmeal) – 1½ cups
- Table salt – to taste
- Ajwain (carom seeds) – ¼ teaspoon
- Lukewarm water – 1 cup
- Vegetable oil – 8 teaspoons
- Fresh homemade white butter – as required
- Place the cornmeal in a deep bowl. Add salt, ajwain and the lukewarm water and knead into medium soft dough.
- Divide the dough into 8 equal portions and shape into balls.
- Pat each ball between moistened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet. This is the makki di roti.
- Place a tawa (griddle) on high heat and let it heat for 2 minutes. Reduce the heat to medium, place one roti on it and cook till one side is half-done. Turn over and drizzle 1 teaspoon of oil over the surface. Turn over again and drizzle 1 teaspoon of oil over the second surface too. Cook till both sides are golden brown.
- Make the remaining rotis similarly.
- Serve hot with a dollop of white home made butter.