MAKKI DI ROTI
Makki Di Roti is a traditional gluten free flatbread from the state of Punjab. It is made from simple ingredients namely, cornmeal, salt, water and oil. Some make the flatbread plain, others add carom seeds, fresh fenugreek leaves or grated radish.
Ingredients
- 2 cups yellow cornmeal fine
- 1¼ -1½ cup hot water
- 2 tbsp oil
- ½ tsp salt
- ½ tsp carom seeds
- 2-3 tbsp fresh fenugreek finely chopped
- extra oil for greasing
- some butter or ghee to smear on top
Instructions
- Mix flour with salt and carom seeds.
- Add oil and rub into the flour.
- Add chopped fenugreek mix well.
- Add water and mix with a spoon as the water is hot.
- Cover the bowl and allow the dough to rest for 10 minutes. This also will cool it down.
- Knead the dough with the heel of your palm for about 5 minutes. This will help to make the roti softer.
- Divide the dough into 8 parts.
- Take a parchment paper. Oil it on the side up.
- Using water to wet your fingers, pat one part of the dough into a circle about 4-5 inches in diameter.
- The roti should not be too thick or too thin.
- Heat a tawa or griddle pan over medium heat.
- Pick up the parchment paper with the patted dough at the 2 corners.
- Flip it over onto the hot tawa or frying pan. Peel off the paper.
- Allow the roti to cook for 2-3 minutes.
- Brush water on top using a pastry brush.
- Flip it over and allow it to cook for 1-2 minutes.
- Brown spots should appear on both sides of the roti.
- Transfer the roti to the open flame and roast till it tries to puff up.
- Alternately, press the roti gently with a kitchen towel.
- Smear the roti with some butter or ghee.
- Serve hot makki di roti with sarson da saag or your favorite curry.
Notes
- The dough should not be too hard otherwise the rotis will turn out chewy.
- Pat the rotis to the size that you're comfortable with.
- Can make plain makki di roti i.e. just add salt and ajwain with oil.
- If you replace the fenugreek with coriander, use the same quantity.
- If you are going to add grated or pureed pumpkin, zucchini or beetroot, use about ¼ cup. You may require less water to bind the dough.