Makki Ki Roti (Cornmeal Flatbread)

Makki Ki Roti (Cornmeal Flatbread) literally translates to "Bread Of Maize". This flatbread made with cornmeal is considered a delicacy in Punjab and is usually paired with sarson-ka-saag-mustard-greens.

The mild, slightly sweet taste of the Makki Ki Roti marries well with the sharp taste of the Mustard Greens. Once you fall in love with this pairing you can't imagine eating either one on it's own.

Nutritious Breakfast

Highly nutritious, with Vitamin A, C, K and B Complex, according to ndtv.com cornmeal is an excellent source of energy.

Great for hair, skin, heart, brain and digestion Makki ki Roti is delicious, high in fibre and gluten free.

Usually served with a pat of white freshly churned butter, it's the perfect breakfast on a cold winter morning.

Easy Method

I didn't attempt making Makki ki Roti for many years as I knew it was a tricky process. Due to the grainy texture of the cornmeal, the dough is difficult to handle.

However, the method below, using two sheets of parchment paper and a sauce pan, makes it all so easy anyone can attempt it!

Although traditionally Makki ki Roti doesn't have any flour in it I add a little bit to my dough. I find that a bit of Atta (Durum Wheat Flour) makes the consistency of the dough easier to handle.

TIP: If you're just starting out, I would recommend adding ¼ cup extra atta to the dough. It will change the taste a bit but will make it easier to handle the dough. As you get more adept at making these you can revert to the ratios provided in the recipe below.

The Tools You'll Need

All that's really needed is a rolling pin, saucepan, Tawa and spatula to make the Makki ki Roti. The only thing you may not have is a Tawa, a flat griddle specifically used to make Pakistani and Indian flatbreads.

Although, highly recommended and easily available at Asian supermarkets or at amazon there's no need to stress if you don't have one.

A nonstick frying pan will also work, but you may need to adapt the cooking time a little bit.

The Recipe

I like to use Ghee for my roti as is traditional in Punjab. It's nutty, intense flavor is perfect for this recipe, but feel free to swap it out with regular cooking oil if you prefer.

Gather all of your tools and shape the dough into 5 even balls making sure there are no cracks.

To help with this you can keep a bowl of water nearby and dip your hand in it as it will help you shape smooth, evenly rounded balls.

Do make sure not to get the dough too sticky though as it will make the next step difficult.

Infact, I've learnt to chill the dough for 5 minutes in the fridge as it hardens the ghee and makes it it easier to roll the dough out.

Before you start shaping your roti's set your tawa to preheat. It must be nice and hot when you start cooking the flatbread. High heat and rapid cooking is best and will yield the best texture for your Makki ki Roti.

Due to the crumbly nature of the dough, it's difficult to shape the roti with a rolling pin alone. This is where the parchment paper and saucepan will help.

Transfer the ball of dough to a sheet of parchment, cover with a second sheet and press down with the saucepan to make an even round.

Use the rolling pin to gently flatten the disc shape you've made, trying to avoid cracking the roti.

You will find that the edges are often a little uneven, which is typical of this roti due to the texture of the dough. There's no need to worry about this as even the best and most experienced cooks have trouble with that.

Peel off the top sheet of parchment and transfer the roti using the remaining parchment sheet onto your preheated tawa. This is essential as the crumbly texture makes the transfer of the bread difficult without the sheet of paper.

Peel the parchment off gently to avoid breaking the roti. This part is tricky as the heat from the tawa makes the dough sticky and very easy to break.

In the event that your roti does break or crack keep a clean napkin handy and press down gently to seal the broken pieces together.

All of this takes a little bit of patience and practice. You're likely to struggle a little with the first roti, but by the last one I guarantee you'll have the hang of the process.

My Tawa is nonstick, which is preferred for this recipe. If yours is not, you may need to add some oil {probably 1-2 teaspoons} while cooking the roti's to prevent them from sticking to the pan.

Cook the roti for 2-3 minutes on each side maximum. The roti is done when the color changes to a deep yellow and some brown flecks appear on the surface.

Overcooking it will make it hard and chewy which is why it's suggested to preheat your griddle and cook on high rapid heat.

Place your cooked roti in a serving dish and place ½-1 teaspoon of butter on top and enjoy! Also please don't forget to rate and comment below if you make the roti's !