📝 About This Recipe
A quintessential staple of North Indian winters, Makki di Roti is a hearty, unleavened flatbread made from fine yellow cornmeal. These golden discs carry a distinct earthy sweetness and a satisfyingly crisp texture that evokes the warmth of a rustic village hearth. Traditionally served with Sarson da Saag, this bread is a celebration of harvest flavors and soulful, home-cooked comfort.
🥗 Ingredients
The Dough Base
- 2 cups Makki ka Atta (Fine Yellow Cornmeal) (ensure it is fine-milled, not coarse polenta)
- 2 tablespoons Whole Wheat Flour (Atta) (optional, helps with binding for beginners)
- 1/2 teaspoon Carom Seeds (Ajwain) (crushed between palms to release oils)
- 1 teaspoon Salt (adjust to taste)
- 1 cup Water (must be boiling hot)
Aromatics and Texture
- 1/4 cup Radish (Mooli) (finely grated and squeezed of excess water)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 Green Chilies (minced very finely)
- 2 tablespoons Fresh Cilantro (finely chopped)
For Cooking and Finishing
- 4 tablespoons White Butter (Makhan) or Ghee (for drizzling and spreading)
- 1/4 cup Dry Flour (for dusting)
👨🍳 Instructions
-
1
In a large mixing bowl, sift the Makki ka Atta, whole wheat flour, and salt. Add the ajwain seeds, grated ginger, minced chilies, grated radish, and fresh cilantro.
-
2
Bring the water to a rolling boil. Slowly pour the hot water into the flour mixture, stirring with a wooden spoon until the flour is moistened. Do not add all the water at once; you may need slightly less or more depending on the flour's absorption.
-
3
Cover the bowl with a damp cloth and let the mixture rest for 5-10 minutes. This 'autolyse' period allows the cornmeal to hydrate, making it more pliable.
-
4
Once cool enough to handle, begin kneading the dough with the heel of your palm. This is the most crucial step; knead for at least 5 minutes until the dough becomes smooth and loses its crumbly texture.
-
5
Divide the dough into equal-sized balls, roughly the size of a large lemon. Keep them covered to prevent drying.
-
6
Since cornmeal lacks gluten, rolling can be tricky. Place a dough ball between two sheets of parchment paper or a slit-open Ziploc bag lightly greased with oil.
-
7
Gently press down with your fingers or use a rolling pin to flatten the ball into a circle about 5-6 inches in diameter and 1/4 inch thick.
-
8
Heat a heavy-bottomed cast iron tawa or griddle over medium-high heat. Carefully peel the roti off the plastic/paper and place it onto the hot tawa.
-
9
Cook for 1-2 minutes until small bubbles appear on the surface and the edges start to lift. Flip the roti using a spatula.
-
10
Cook the second side for another 2 minutes, pressing gently with a clean cloth or spatula to ensure even browning and to encourage the roti to puff slightly.
-
11
Apply a teaspoon of ghee on both sides and cook for 30 seconds more until golden brown spots appear and the exterior is crisp.
-
12
For an authentic smoky finish, use tongs to briefly hold the roti directly over an open flame for 5 seconds per side.
-
13
Remove from heat and immediately smear with a generous dollop of white butter (makhan).
💡 Chef's Tips
Use boiling water to bind the dough; the heat gelatinizes the starch which prevents the roti from breaking. Kneading with the heel of your palm is essential to develop a texture that doesn't crumble. If the dough feels too dry, add a teaspoon of warm water; if too sticky, add a sprinkle of cornmeal. Adding a small amount of whole wheat flour (atta) acts as a 'glue' for beginners who find 100% cornmeal difficult to roll. Always serve these fresh; they tend to harden as they cool down.
🍽️ Serving Suggestions
Serve piping hot with Sarson da Saag (creamy mustard greens) for the ultimate Punjabi experience. Pair with a side of jaggery (gur) and a spicy red chili pickle to balance the earthy flavors. Enjoy with a tall glass of salty or sweet Lassi. Include a side of fresh white radish slices and whole green chilies for extra crunch and heat. A bowl of fresh homemade yogurt (curd) makes for a cooling accompaniment.