Recipe - Plain Makki ki roti/Corn roti (mokkha jonna rotellu)

Indian flat bread with maize flour/corn flour

Summary

Makki roti is very nutritious roti, suitable for a winter diet. Traditionally it is consumed in colder climates as it provides warmth. In India it is part of Punjab, Rajasthan and Gujarati cuisines.

Makki roti is easy to make and doesn't need a lot of preparation. Though this roti is available in restaurants, I enjoy eating home cooked meals. Home cooked meals have a lot of love and taste much better.

I learnt this recipe from my husband's aunt who is a very good cook. Since she cooks by estimation, I decided to document it by providing some measurements. I can't communicate how well it tastes, I hope you give it a try and decide for yourself.

Ingredients:

Maize flour - 2 cups

Salt - 3/4 teaspoon (according to taste)

Water - 1/2 cup (warm)

Process:

Knead the maize flour with salt and warm water.

Preheat tawa/skillet at the medium high temperature. Make lemon size flour rolls. Place one roll on a clean surface with little flour on flat surface.

Flatten the dough with the palm in a circular motion. Pat the dough very slowly with little pressure. Do not flatten the roti too thin as it may break when lifting from the surface. Moisten palm in between flattening the roti (prevents sticking of dough to palm).

Transfer the flattened roti on to the preheated tawa/skillet. Cook it for 30 seconds to 45 seconds.

Flip the roti on the second side and cook it well.

Apply ghee/clarified butter.

Cook both sides of the roti and ensure roti is well cooked.

Serve makki ki roti with a gravy vegetable like turnip's curry/sarson ka saag or palak paneer.

Preparation time: 10 - 15 minutes

# Roti's: 4 - 6 (depending on the size)