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Thursday, 19 January 2017

Makki Ki Roti / Gluten-Free Indian Flat Bread From Punjabi Cuisine


 Makki Ki Roti is an Indian flat bread made from the Maize flour. This is a gluten free , unleavened bread from the Punjabi cuisine and is generally served as an accompaniment with the delicious Sarson Ka Saag. This classic combo is a popular winter food in the Northern India. 


  Makki in Hindi means Maize and roti is flat bread. Making makki ki roti at home needs some practice and patience. As the Maize flour is gluten free, it is very difficult to roll out makki ki roti like the wheat flour chapati. Traditionally the dough ball is flattened in between the palms . This method needs lots of practice. To begin with , you can either roll them into small size in between the zip-lock bags or simply pat them on a plastic sheet using your palms and fingers and then carefully transfer them to a skillet to cook . 


Though Makki ki roti is usually served with Sarson Ka Saag , it tastes good with any leafy vegetable curry like Spinach or Fenugreek. It can also be had along with some pickle. Makki ki roti is dense and slightly difficult to digest. Carom seeds / Ajwain is added to the maize flour to help digestion. Cilantro can also be added to the maize flour before the roti dough is kneaded. Traditionally lots of ghee is applied to this bread while roasting it. Finally the slightly crisp makki ki roti is topped with a dollop of home made butter and served with Sarso ka saag , salad and buttermilk.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients: Measurement used 1 cup = 200 ml
  • 2 cup Maize flour
  • 1 teaspoon carom seeds / Ajwain
  • Salt to taste
  • Warm water as required to knead the dough
  • Ghee as required to roast the roti.
Method:
  1. In a mixing bowl take Maize flour, salt and carom seeds. Mix well .


   2. Using warm water knead the flour into a firm dough.



   3. Make equal portions of the dough. Take a portion and keep it over a plastic sheet.


  4. Using your palms and fingers, tap the dough ball to get a round roti. Start by making small roti. As it tends to tear if we make a big size roti. You can also roll the dough between a zip-lock bag .



5. Carefully flip the roti over the skillet and lift the plastic sheet . take care the sheet does not touch the tava.


   6. Alternatively , you can transfer the roti delicately on your palms and then slowly on to the tawa.


   7. Cook the roti from both sides until it is crisp and golden brown spots appear on it. Apply ghee as required while roasting the roti. 



   8. Repeat the process for rest of the dough.


  9. Serve the crisp Makki ki roti hot with Sarson Ka Saag and enjoy  !


  Notes:
  • Do not confuse the maize four with cornflour. Cornflour is white in color and is used in desserts and soups for thickening. Maize flour is easily available in Indian grocery shops .
  • Be careful while transferring the Makki ki Roti on tava as it tends to break easily. Try making small roti if you are trying out this bread for first time.


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