Makki di Roti: A Step-by-Step Guide to Making Traditional Indian Cornmeal Flatbread

Makki di Roti is a traditional Indian flatbread made from cornmeal. It is a popular dish in the Punjab region of India and Pakistan, especially during winter. This roti is yellow and pairs well with mustard greens (sarson da saag) and lassi. Unlike wheat roti, Makki di Roti is less sticky, making it trickier to handle and cook.

• 1 handful cornmeal
• 1 spoonful unsalted butter, softened
• 1 cup lukewarm water

• Flat iron griddle (tava), preheated
• Flat board (chakla)
• Wide, flat mixing tray (praat)
• Cooking fire for heating the tava

Procedure

1. Heap the cornmeal in a praat to form a hill. Make a well in the centre and pour in some lukewarm water.
2. Mix the cornmeal and water into dough. Keep it moist but not sticky. Add water gradually to maintain moisture. If needed, sprinkle extra cornmeal to absorb excess moisture.
3. Add softened butter to the dough and knead it well.
4. Take a small portion of dough and roll it into a ball between your hands. Flatten it gradually while rotating to ensure even thickness. Repair any cracks by pressing them at the edges.
5. Place the flattened dough on the preheated tava. Allow it to cook as some areas change colour when water evaporates. Use a dry cloth to press moist areas.
6. Turn the roti over once cooked on one side. Ensure no moist areas remain. Slightly burnt spots are normal.

Notes, Tips, and Variations

The roti can also be cooked on open flames, a method known as radhna. After cooking, smear clarified butter (ghee) on the roti, known as chopardna. Serve fresh or store in a dry tray called chahba if needed.

Nutritional Values

This gluten-free recipe is perfect for those looking for an authentic taste of Punjab. Enjoy Makki di Roti with traditional accompaniments for a wholesome meal.