Makki di roti
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Makki di roti

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Time to cook

40 minutes

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Difficulty

Easy

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Serves

4

A delicious corn-based unleavened flatbread, that pairs well with sarson ka saag for a wintertime meal.

A delicious corn-based unleavened flatbread, that pairs well with sarson ka saag for a wintertime meal.

Ingredients

Corn Meal

1 cup

Water

0.5 cup

Carom Seeds

0.5 tsp

Salt

1 pinch

Pure Cow Ghee

3 tbsp

Step-by-step instructions to cook

Prep

1

In a mixing bowl take maize flour, carom seeds and salt as needed and mix.

2

Separately, boil water in a pan and add this hot water to the flour.

3

Mix, cover and keep aside till the dough becomes warm.

4

Knead this warm dough till smooth. Add some warm water if it looks dry and maize flour if it is sticky.

5

Make medium-sized balls out of it and flatten them.

Cooking

1

Sprinkle some maize flour on the rolling board and place the dough ball on it, also dusting the flour on it.

2

Gently roll with a rolling pin (belan) to make a small to medium-sized round slightly thick and even circle.

3

You can even use a ziplock bag, simply by placing the dough in the bag and pressing it slightly with your hands first and then with the rolling pin.

4

Spread some ghee or oil on a hot tawa (skillet) and gently place the roti on it. If there is a crack on the roti, gently pat that portion with a few drops of water.

5

When one side is a little browned, flip the roti. to cook the other side.

6

Flip a couple of times and cook till the roti is cooked from all sides.

7

Drizzle a bit of ghee on the sides while cooking the roti.

8

Remove roti from the pan and serve hot.

Nutrition information

(per serving)

Carbs

Carbs

30.5

Proteins

Proteins

4.2

Fats

Fats

6.3

Fiber

Fiber

2.9

190

kcal

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