Makki Ki Roti (Cornmeal Flatbread)
Makki Ki Roti (Cornmeal Flatbread), topped with a dollop of unchurned butter and eaten with Sarson ka Saag is a winter favorite
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cup cornmeal
- 1/4 cup atta ((see notes))
- 1 tsp salt
- 1/2 tsp red chili powder
- 1 tbsp dried fenugreek leaves ((see notes))
- 1 tbsp ajwain ((see notes))
- 2 tbsps ghee
- 1 cup water
- 5 tsps butter
Instructions
- 1
Mix all ingredients except the butter with your hands, kneading for 5-6 minutes to get a smooth dough.
- 2
Chill the dough for 8-10 minutes as this makes it easier to shape the balls of dough.
- 3
Shape the dough into five even balls. (see notes)
- 4
Transfer the dough to a sheet of parchment, one ball at a time.
- 5
Cover with a second sheet of parchment.
- 6
Press down gently with a saucepan to make a small disc.
- 7
Use the rolling pin to gently flatten the disc shape you've made, trying to avoid cracking the roti.
- 8
Roll the roti out to a circumference of 4 inches.
- 9
Peel off the top sheet of parchment.
- 10
Transfer the roti using the remaining parchment sheet onto your preheated tawa/frying pan and then peel the parchment off gently. (see notes)
- 11
Cook for 2-3 minutes on each side, until the roti is a deep yellow with some brown flecks on the surface.
- 12
Place your cooked roti on a plate, place 1 teaspoon of butter on top and enjoy.