Makki Ki Roti Recipe ( 2 ways rolling + 2 ways cooking) - Winter Special Makki Di Roti

maize flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is higher in protein.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

In a saucepan add 1 cup + 3 tablespoons water, salt, and mix together. Cover the pan and let it come to a boil.

Once the water starts to boil, turn the heat to low and add makki ka atta. Using a spatula mix well to incorporate the hot water into the flour. At this point, you can add 1-2 tablespoons more water if the flour mixture looks dry.

Once the mixture is mixed, drizzle it with 1 tablespoon of water and cover the pan with the lid. Leave it for 15 minutes or until the dough becomes warm.

After 15 minutes the mixture is warm enough to touch. Now transfer the mixture onto a wide plate and start kneading the dough. Keep kneading until it forms a soft dough. The best way to knead this dough is by rubbing it with the heel of your palm, doing this would make the dough pliable. Make sure that the dough is soft. If at any point dough seems dry, then you can 1-2 tablespoons of water, or if the dough is sticky, then add a few tablespoons of maize flour. I knead the dough for 3-4 minutes or until smooth and pliable. The kneading time may vary depending upon the flour you are using.

Divide the dough into equal portions and roll each portion to make a smooth ball.

Now, take one dough ball and roll it into maize flour. Also, sprinkle some maize flour on the rolling board. Now roll the dough ball to flatten it between your palms by moving it in a circular motion. It should be approx 3 inches in diameter circle, about the size of your palm.

Now, place the dough flattened circle on the rolling board and gently roll with a rolling pin into the circle of 6-7 inches diameter. Roll roti slightly thick, thin roti won't stay soft. After rolling, you may also fix the broken edges with the help of your palm. Also, make sure that all the sides of the roti are evenly rolled. Gently remove the roti from the rolling board carefully transfer the roti onto your palm. Roll all the rotis the same way until remaining all the dough is used up.

Heat a tawa/flatpan over medium heat and gently place the rolled roti on it. When you start to see the bubbles and the bottom side is browned, flip the roti with the help of a spatula. Cook for a few seconds until you see brown spots.

Now lightly press down the roti with the back of a spatula. This pressing would help roti to puff up. At this point, your makki ki roti would start puffing up. Keep pressing lightly till the entire roti is puffed. Flip it and cook till from the other side too until the roti is browned and cooked from all the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens