Makki ki Roti

Vegetarian

Easy to make

Comfort Food

Gluten-free

Main Ingredients

Makki ka Aata (Cornmeal)

Carom Seeds

Salt

Ghee or Oil

Water

Step 1

In a saucepan, add 1 1/4 cup of water and salt, and. Turn the flame to high and let it come to a boil.

Step 2

Turn off the flame and add the makki ka aata to the water. Mix the flour and water with a spatula. It will have a crumbly texture but will start to come together. Cover with a lid and let it rest for 10 minutes.

Step 3

Open the lid and transfer the mixture to a large plate or bowl. Apply hot water to your hands, and start to knead the dough.

Step 4

Keep kneading for 6-8 minutes until the dough is completely smooth. If the dough seems dry, add 1-2 tablespoons of warm water and knead again.

Step 5

Take a small portion of the dough to form a ball. We want to work with one ball at a time. Knead the dough ball one more time until it is smooth.

Step 6

Apply some dry maize flour to the rolling board. Roll the ball in the maize flour and place it on the rolling board. Using a rolling pin, roll the roti with light hands into a 6-7 inch circle.

Step 7

Wet your hands with hot water. Take the dough ball in your hands and roll the dough between your hands in a circular motion to make a flat circle about double the size of the dough ball.

Step 8

Transfer this onto a parchment paper. Wet your fingers again and start patting the dough while moving the paper to roll evenly on all sides and making a circle.

Step 9

Heat a Tawa (griddle) on medium-high heat while rolling the roti. Carefully transfer the roti to the tawa.

Step 10

Cook the roti on one side until it has brown spots, then flip and cook the other side. If you like, using tongs, transfer the roti to the open flame and roast on both sides to get the charred look.

Step 11

Cook with ghee: Once there are brown spots on one side, flip and apply ghee/oil to the roti. Then flip again, and apply ghee to the other side. Roast till the roti is well cooked.

 And it's ready!

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