Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Punjabi-Style Maize Flour Flatbread
Makki ka atta is maize flour, and makki ki roti is maize flour flatbread.
This recipe will show you the correct way to knead maize flour so that your flatbread turns out soft and moist yet crisp on the outside every time you make it. Follow the recipe to a T and do check out the tips and tricks in the video.
I served my maize flour flatbread with sarson ka saag, a curry prepared with mustard greens topped with clarified butter.
This is a traditional North-Indian meal from Punjab often served and consumed in the winter season.
|Prep time||Cook time||Ready in||Yields|
- 300 grams makki ka atta (maize flour)
- 1 tsp ajwain (carom seeds)
- Water, as needed, to knead the flour
- Oil, as needed, to make the roti (flatbread)
- Desi ghee (clarified butter), as needed
- Mix the maize flour and ajwain in a paraat (large round tray with a raised edge).
- Little by little, add room-temperature water to the flour and knead to form a dough that is neither too hard nor too soft.
- To make the roti (flatbread): Sprinkle some dry maize flour on the rolling surface.
- Take some dough and form a medium-sized ball. Flatten it and then place it on the rolling surface, pressing and simultaneously rotating to make a round, medium-thick roti.
- Heat a tawa (griddle) and then reduce heat between low and medium. Place the roti on the tawa and let one side cook a bit. Flip it over and let the second side cook a bit. Flip it again.
- Spread 1 teaspoon of oil over the first side and then on the other side after flipping it over.
- Roast both sides of the roti until evenly brown and crisp on both sides.
- Serve rotis hot with sarson ka saag.
How to Knead Makki Ka Atta and Make Makki Ki Roti
© 2021 Rajan Singh Jolly