Makki ki Roti is a gluten-free Indian flatbread made with cornmeal. It is a winter essential in India and usually served with fresh mustard leaves saag. This is a basic recipe for makki ki roti with just 3 ingredients.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Bread, Main Course
Cuisine: Gluten-free, Indian, Vegan
Keyword: corn, Indian breads, Punjabi
Servings: 6flatbreads
Calories: 147kcal
Ingredients
2cupsCornmealCoarse whole-grain yellow cornmeal, called Makki Ka aata in Hindi
1/2tsp pink salt
Hot wateras needed for kneading the dough
Instructions
Add the cornmeal and salt to a large bowl. Simply mix using your fingers so that the flour is loose with no lumps.
Slowly add in hot water and mix it using a spoon. Keep on adding water little by little as you bring the dough together. The dough should be hard and stiff. I used about 1 cup of hot water for 2 cups of cornmeal.
Leave the dough covered for about 5 mins or until it is cool enough to be kneaded by hand. Knead to make a medium-soft dough. If required, add more water as needed.
Dampen your hands with a little water. Divide the dough into 8 equal parts and shape into balls.
Place a flat non-stick pan (tava) on medium heat.
Lay a plastic sheet or a cut opened ziplock bag on your kitchen work surface.
Place one ball at a time, on the sheet and roll out into a thick 5-6 inch diameter circle, using your fingers. Cover the open side with plastic sheet, turn it over and peel away the plastic from the bottom of the rolled roti to take it off.
Transfer the rolled roti onto the hot pan.
Cook over medium heat, till one side is done. Turn over and cook till both sides are golden brown. To get some charring (optional), cook the roti over open flame for 20-30 seconds after it is done on the pan.
Notes
I actually timed and each roti takes about 5 minutes! So you can better use the time if you start makki ki roti along with the saag cooking.
Nutritional Information is the approximate information for 1 of 6 servings.
Traditionally, Ghee or butter is slathered over Makki ki roti once it is cooked but when we are eating it right off the pan, we like it as is without any butter.