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Makki Di Roti is a flat, unleavened Punjabi bread made from corn meal, primarily eaten in Punjab region of the Indian subcontinent. Like most rotis in the Indian subcontinent, it is baked on a tava.

Literally, makki di roti means "bread of maize". Makki is a Punjabi word which means maize or corn. Makki di roti is yellow in colour when ready, and has much less adhesive strength - which makes it difficult to handle.

The traditional way to make it is by flattening the dough ball into round shape like a disc, by pressing it repeatedly in between palms and then cook on the tawa/tava. This technique is a bit difficult and requires a lot of practice. The other simplest way is to roll it using a rolling pin i between the plastic sheets.

You can ether make it plain or can add fresh chopped coriander leaves in the cornmeal or grated radish and then knead the dough. It also taste delicious.

Makki di roti is generally made during winter in Punjab and is perhaps best known when accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk.

Ingredients

Preparation

• Take cornmeal in a big bowl. Add whole-wheat flour, ajwain (carom seeds), red chilli powder and salt to it and mix well.

• Add water to it and knead to make a medium soft dough. Add water slowly and gradually, do not pour at once.

• Divide the dough into eight equal portions and shape into balls.

• Slightly wet your palms with water and pat each ball between your moist palms to make a roti of medium thickness approximately 0.3-0.4 cm.

• Or you may use plastic sheets to roll them. Apply oil on the plastic sheet and roll out each ball between the folds of a greased plastic sheet using a rolling pin.

• Heat a tawa or a pan on a high flame. When tawa or pan is hot enough place a makki di roti on it and reduce the flame to medium.

• Cook on moderate heat till one side is half-done. Turn over and spread some butter or oil over the surface.

• Turn over the roti and spread some more butter or oil on the other side. Cook till both sides are slightly golden brown.

• Serve hot with butter, Sarso ka saag and yogurt.