Makki ki roti is a type of flatbread popular in North India (Punjabi Cuisine). It is mostly made in the rural parts of Punjab. Makki means maize in Punjab. It is served with Sarson da saag (a curry made from mustard leaves). It can be also served with any green leafy vegetable curry such as palak paneer. It is generally consumed more during winters.
I have made this roti using yellow maize flour and whole wheat flour. I have added carom seeds while kneading the dough and also sprinkled additional carom seeds while rolling the rotis . The taste of carom seeds enhances the flavor of the roti. The maize flour is gluten free and that makes it difficult to make the rotis. The rotis when cooled becomes a little chewy to eat. Hence to overcome this I have added a little of whole wheat flour and oil. That will make the rotis soft and easy to handle while making them.
The rotis have nice yellow colour. Serve them hot by applying ghee over them .
Ajwaini Makki Ki Roti (Maize Flour flatbread With Carom Seeds)
- In a bowl, take maize flour, whole wheat flour, oil, turmeric powder, asafoetida and salt.
- Mix them well with the help of your fingertips till you get bread crumb like texture.
- Add warm water as required and knead into a semi soft dough. Cover the kneaded dough with damp cloth and let it rest for 20 minute.
- Make 12 balls from it . Take a ball. Flatten it , sprinkle some carom seeds over it and press it with fingers. Now dust the flatten ball with wheat flour .
- Roll a cirlce out of it. It should be around 4-5 mm in thickness.
- Heat a flat pan or tava and place the rolled roti on it.
- Flip it. Roast it on both sides till you get golden spots on it on a medium heat.
- Remove from pan and apply ghee over it. Similarly, make other rotis from it and apply ghee and serve hot.
- I have served them with palak paneer.