Makki Di Roti
Rustic, gluten-free flatbread made from yellow cornmeal flour, hand-patted onto tawa and roasted with ghee until crisp and golden brown.
Ingredients
For the Cornmeal Dough
- 250 g yellow maize flour (makki ka atta)— freshly ground
- 1/2 tsp carom seeds (ajwain)— crushed
- 1/2 tsp salt— fine
- 200 ml hot boiling water— essential for activating maize starches
- 3 tbsp ghee— for roasting and spreading
Cooking Instructions
- 01
Knead with Boiling Water
⏱️ 8mIn a wide parat (kneading tray), mix makki ka atta, ajwain, and salt. Pour boiling hot water in batches, mixing with a wooden spoon. Once warm enough to handle, knead with the heel of your palm for 5 minutes until soft and pliable.
✓ Visual Cue: Hot water activates starch, making gluten-free dough pliable without breaking - 02
Hand-Pat between Sheets
⏱️ 4mTake a tennis-ball sized portion of dough. Place between two sheets of parchment paper or plastic wrap. Gently pat with fingers into an even 6-inch round circle (about 3 mm thick).
✓ Visual Cue: Uniform yellow disk with clean round edges - 03
Roast on Tawa
⏱️ 3mHeat a heavy cast iron tawa over medium heat. Peel top parchment and flip roti onto the palm of your hand, then gently slide onto hot tawa. Cook for 1.5 minutes until light brown specks appear on the underside.
✓ Visual Cue: Roti releases easily from the tawa - 04
Flip and Baste with Ghee
⏱️ 4mFlip roti, brush 1 tsp ghee over top. Cook other side for 2 minutes, pressing gently with a clean cloth so it puffs slightly. Flip once more until both sides are speckled golden.
✓ Visual Cue: Crispy golden crust with soft sweet corn interior - 05
Butter & Serve
⏱️ 1mRemove onto a plate and spread a generous spoon of homemade desi ghee or butter on top.
✓ Visual Cue: Warm nutty corn fragrance mingling with melted ghee
Chef's Authentic Tips
- Always use boiling hot water to knead makki ka atta; cold water leaves the dough brittle and impossible to roll.
- Kneading with the heel of your palm brings maximum pliability to the gluten-free dough.
Smart Substitutions
- Can mix in 2 tbsp finely chopped fresh fenugreek (methi) leaves into dough for Makki Methi Roti.
Serving Suggestions & Pairings
- ✓ Serve hot directly off the tawa with steaming Sarson Ka Saag, raw onion, and jaggery.
Estimated Nutrition
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