Makki ki Roti Recipe
The Indian makki ki atta (cornmeal) used in this recipe is very finely ground compared to the familiar coarse grain cornmeal found in a regular grocery store. You may certainly use the regular cornmeal if the Indian makki ki atta is not available but the texture will be very coarse. But if you can find extra fine ground cornmeal in your local grocery store or supermarket, that will work well. The Indian makki ki atta is easily available at any Indian store.
My Sarson ki Saag Recipe.
MAKKI KI ROTI (Cornmeal Flatbread)
1½ cups makki ki atta (Indian cornmeal)
½ cup rice flour
1-2 small green Thai chilies, finely minced (to taste)
½ cup cilantro leaves, finely minced
salt, to taste
2 cups hot water for kneading
a few tablespoons of all purpose flour for dusting
wax paper or large Ziploc plastic bag (optional)
oil or butter or ghee as needed
Boil the water and set aside until needed. Using a large bowl, combine the makki ki atta and rice flour together with the other dry ingredients (green chilies, cilantro & salt). Mix well & make a well in the center of the bowl. Now slowly and carefully, add the hot water as needed. I recommend you use a fork to combine the flour and water together in a motion very similar to scrambling an egg. Now using your hands, knead the dough well for a few minutes until it comes together easily. The dough should be soft and elastic.
Since this dough lacks gluten, it is very difficult to roll out with a traditional rolling pin but if you’re feeling lucky – do give it a try, it may help to flour the rolling pin & your hands as well. You can also put the dough in between lightly oiled wax paper or a lightly oiled Ziploc bag & try rolling it out. Personally, I am more comfortable with my well “floured” hands but you can just as easily use any of the various methods provided.
Sprinkle the work surface (and your hands) with a little flour to prevent the dough from sticking. Make small dough balls (golf ball size). Now using your palms, first flatten the dough and start pressing the dough until you get a round circular shaped flatbread about 6-7 inches in diameter. The makki ki roti should also be uniformly thick in size (about 1/8 inch thick). You can also do this between two sheets of lightly oiled wax paper or cut open a large Ziploc bag on one side (like a book). A well oiled poori or tortilla press will also work well for this task.
Meanwhile heat a flattop griddle or tawa on medium high heat. A cast iron pan works really well but if you don’t have any of these, don’t worry you can always just use a regular frying pan.
Now add a few drops of oil around the tawa or griddle. Gently pick up the makki ki roti and flip it onto the hot griddle. Let it cook for 1 minute or so. Sprinkle the topside with a few drops of oil and then flip the makki ki roti over. The makki ki roti should browned on both sides. Serve it with a little ghee or butter along with the traditional sarson ki saag or with your favorite Indian pickles or chutneys.
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