Makki di roti
Punjab's winter bread: makki ka atta kneaded with warm water, patted out by hand and cooked on the tawa with ghee until crisp, eaten with sarson ka saag, a dollop of white butter and a piece of jaggery. Maize flour has no gluten, so the dough cracks easily: knead it well and shape each roti between wet palms or on a plastic sheet; beginners knead in a spoonful of atta. Some add grated mooli or methi to the dough. They are Jain as they are.
- 40 minTime
- 39 minHands-on
- 4Portions
- 7 gprotein per portion
- 420kcal per portion
Ingredients for 4 portions
- 300 gMakki ka atta
- to tasteSalt
- ≈ 250 mlWater, warm
- 2 tbspGhee, for cooking
- 50 gButter, white butter (makhan), to serve
Method
- Mix the makki ka atta with a pinch of salt, add the warm water a little at a time and knead well with the heel of your hand for about 5 minutes, until soft and smooth. Keep it covered.
- Make the rotis one at a time: knead a lemon-sized ball of dough again and pat it out between wet palms (or on a plastic sheet) into a thick round, 12–15 cm across. Cook on a hot tawa until spotted underneath, flip, then cook both sides with a little ghee until crisp and golden. Make about 8 and keep them warm in a cloth.
- Serve hot with a dollop of white butter on each.
