Makki roti, a traditional corn meal roti is perfect to enjoy with Sarson Saag.
Makki roti is an essential part of Panjabi cuisine, most frequently served with Sarson Saag. It is a crusty, thick roti made from corn meal or coarse corn flour (not corn starch). It is heavy, filling and absolutely delicious smeared with butter on top.
What is difficult is the rolling of the roti because the dough is sticky and soft and breaks and cracks easily. Some people mix in other flours like wheat to make it softer. However I prefer the original and use a trick with a ziplock bag to make the rolling and handling easier. It takes simple ingredients like flour, salt and water.
Try it out, and check out the easy Sarson Saag recipe to enjoy with this makki roti.
Lets get started.
Makes: 8 roti
Time: 30 mins
Ingredients:
- 2 cups of yellow corn meal, coarse corn flour or corn masa. Do not use corn starch
- 1 tsp salt
- 1-1/4 cups of hot water
- 1 tbsp butter to brush on top
- Oil to brush on your hands
- In a bowl, add corn meal, salt, hot water. Stir with spatula till its all incorporated. Let it sit for 5 mins to cool down enough to be handleable.
- When you can handle it, knead for 5 mins to ensure its smooth and fully incorporated.
- Cover and let it sit for 10 mins.
- Divide the dough into 8 even portions.
- Take a large gallon size zip lock bag, cut both sides so you can open it up into 1 long piece.
- Dip the dough ball into dry corn flour, put in between the plastic and gently roll into a circular shape about 5 inches in diameter and leave it as thick as a paratha. (see below). The edges will crack, no worries, just use your fingers to smooth them out and shape it.
- Brush some oil on your hands if needed to help it not stick to your hands.
- Gently open up top plastic layer and flip it onto your palms, peel the other side plastic off and lay onto a heated pan to cook. Try to avoid too much handling as it will break. Even if it does, you can patch it up or pinch it together in the pan and seal any cracks.
- Cook on medium heat for 3 mins on each side.
- Brush some butter on top and serve hot!
Tips:
- For other Indian bread options, check out more recipes in the Breads Sections