Recipe Description

Makki di roti is a flat, unleavened punjabi bread made from corn flour, primarily eaten in punjab region of India

Ingredients:-

• 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

Method:-

1. Place the cornmeal in a deep bowl.  Add salt, ajwain and the lukewarm water and knead into medium soft dough.
2. Divide the dough into 8 equal portions and shape into balls.
3. 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.
4. 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.
5. Make the remaining rotis similarly.
6. Serve hot with a dollop of white home made butter.