Makki Ki Roti

Makki ki roti is a bit heavy on the stomach. So we add ajwain (carom seeds) to help in the digestion. Also they have to be cooked properly, or else you might get stomach pain. Thsi is made during winter with Sarso ka Saang, a Punjabi or a north Indian dish. I make this dish during winter for my family along with gajar ka halwa

Ingredients

• ▢2 cups maize flour or makki ka atta (cornmeal) – 200 grams
• ▢½ cup hot water or add as required
• ▢1 teaspoon ajwain (carom seeds)
• ▢salt as required
• ▢ghee or oil as required for roasting

Instructions

Making Dough

• In a mixing bowl take 2 cups maize flour or cornmeal, 1 teaspoon carom seeds and salt as required. Mix them together with a spoon.
• Heat 1 cup water separately in a pan till it comes to a boil. Add this hot water to the flour.
• Mix with a spoon. Cover and keep aside till the dough mixture becomes warm.
• When the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough. If the dough looks dry, then add some warm water. If the dough looks sticky, then add a few tablespoons of maize flour.
• Knead into a smooth yet firm dough. fine cracks will be there. So not to worry. make medium sized balls of the dough. Shape them into a neat ball and flatten them.

For Rolling Makki Ki Roti

• Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.
• Begin to gently roll with a rolling pin (belan). Add more flour if required. 
• Roll to small to medium-sized round circle. Make into the size of a phulka or chapati but not very thin, but a little thick. 
• You can even use a zip lock bag. If using a zip lock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. Place the dough ball in the bag. Press it slightly with your hands. Now with the rolling pin (belan), slowly roll. Sprinkle some flour. Move the rolling board and roll again. This is to ensure that all the sides of the roti are evenly rolled.

Making Makki Ki Roti

• Now spread some ghee or oil on a hot tawa.
• Gently place the roti on the tava or griddle. If there is a crack on the roti, then gently pat that portion with a few drops of water.
• When one side is a little browned, flip the roti with the help of a spatula.
• When the other side gets browned, flip again. Flip a couple of times and cook till the roti is well browned and cooked from all sides. Press the edges with a spatula so that they get cooked well. 
• Pour some ghee on the sides whilst cooking the roti. If the dough is kneaded very well, the makki di roti will start puffing up also or you can see puff coming up at some spots.
• Serve the makki ki roti hot with sarson ka saag and jaggery cubes. If you don’t mind then you can add some white butter (makhan) on top of the makki di roti while serving them hot and that’s how they are relished and served in punjabi families.

How to make makki ki roti

A) making dough for makki ki roti

1. In a mixing bowl take 2 cups maize flour or cornmeal (200 grams), 1 teaspoon carom seeds (ajwain) and salt as required. mix everything together with a spoon.

2. Heat 1 cup water separately in a pan till it comes to a boil. Add this hot water to the flour.

3. Mix with a spoon. Cover and keep aside till the dough mixture becomes warm.

4. When the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough. if the dough looks dry, then add some warm water. If the dough looks sticky, then add a few tablespoons of maize flour.

5. So now you have the dough ready. Fine cracks will be there.

6. make medium sized balls of the dough. Shape them into a neat ball and flatten them.

Rolling makki ki roti

7. Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.

8. Begin to gently roll with a rolling pin (belan). you can also roll roti using a zip lock bag. If using a zip lock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. Place the dough ball in the bag. Press it slightly with your hands. Sprinkle some flour. Now with the rolling pin (belan), slowly roll. Move the rolling board and roll again. This is to ensure that all the sides of the makki roti are evenly rolled.

9. roll to small to medium-sized round circle. make into the size of a phulka or chapati but not very thin, but a little thick. By now I have got enough practice to roll them directly on rolling board. the roti does not break if you handle them carefully. add more flour if required while rolling.

Making makki ki roti

13. Now spread some ghee or oil on a hot

14. Gently place the makki di roti on the tava. If there is a crack on the roti, then gently pat that portion with a few drops of water.

15. When one side is a little browned, flip the makki roti with the help of a spatula.

16. When the other side gets browned, flip again. Flip for a couple of times till the makki di roti is well browned and cooked from all sides. Pour some ghee on the sides whilst cooking the roti. If the dough is kneaded very well, the makki di roti will start puffing up also or you can see puff coming up at some spots. Press the edges with a spatula so that the edges are also cooked well. Make all rotis this way.