"Makki Ki Roti Recipe | Traditional Punjabi Corn Flatbread

"Makki Ki Roti Recipe | Traditional Punjabi Corn Flatbread#cooking#rubykakitchen











"Learn how to make the classic Punjabi corn flatbread, Makki Ki Roti, with our easy-to-follow recipe! This traditional North Indian bread is perfect for pairing with Sarson Ka Saag, Dal Makhani, or your favorite curries. Made with corn flour, water, and spices, this roti is a staple of Punjabi cuisine

Ingredients:
**Makai ka atta (Cornmeal)**: 2 cups
**Wheat flour (optional)**: 1 cup (to help with binding)
**Salt**: ½ tsp (or to taste)
**Ajwain (Carom seeds)**: ½ tsp (optional, for added flavor)
**Green chilies**: 1-2 finely chopped (optional)
**Fresh coriander**: 2 tbsp finely chopped (optional)
**Ghee or Butter**: for cooking
**Water**: as needed (lukewarm)

1. *Prepare the dough:*
In a large mixing bowl, combine *makai ka atta**, **wheat flour* (if using), **salt**, and **ajwain**.
Add the chopped *green chilies* and *coriander* for extra flavor, but these are optional.
Slowly add *lukewarm water* and start kneading. Makai ka atta is gluten-free and can be a bit tricky to bind, so knead slowly and patiently until you get a soft, pliable dough. It may take 5-7 minutes.

2. *Shaping the rotis:*
Divide the dough into small balls (golf-ball size).
To roll out the roti, it's best to use plastic wrap or wax paper, as the dough can be fragile. Flatten the dough ball between your palms or gently press it using your hands to make a round disc.
If you're comfortable, you can try rolling it with a rolling pin, but make sure to do it lightly to prevent it from breaking.
3. *Cooking:*
Heat a *tawa* (griddle) over medium heat.
Carefully transfer the roti onto the hot tawa.
Let it cook on one side until you see light brown spots, then flip it over using a spatula.
Apply some *ghee or butter* on both sides and cook until both sides are golden brown and cooked through. Press gently with a cloth or spatula for even cooking.

4. *Serving:*
Serve hot with **Sarson ka Saag**, **butter**, or **achar (pickle)










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