Makki ki Roti - Cornmeal Flatbread

Makki ki Roti - Cornmeal Flatbread

It's been a foggy winter morning for quite some time for us in California and we are finally going to have the much awaited rains this weekend....which is a perfect setting for pipping hot comfort food dishes......Just imagine, sitting perched up near window with your favorite blanket, looking at falling rain and eating warm, rich comfort food....It's Perfect ! The feeling of calm, no rush, falling rain and smell of wet soil....there's something amazing about all that.

So I've decided to make "Cornmeal Flatbread" which is FAMOUSLY known as "Makki ki Roti" in India a.k.a "Makki di Roti" which originated from the region of Punjab, India which is eaten mostly with "Sarsoan ka Saag" (Mustard Leave cooked with butter) along with a huge dollop of white homemade butter, some jaggery and a huge glass of buttermilk.

Traditionally, it's made using cornmeal flour with salt, chili and water. Now cornmeal is "Gluten free" hence, the roti/flatbread doesnt hold very well together and they usually break while the making process or cooking process. Hence at times, we mix it with some gluten like wheat flour / chickpea flour or plain flour (Depending on choice / availability)

Makki Ki Roti - Cornmeal Flatbread

So, Today, I'm going to share with you a variation of this recipe which include wheat flour with cilantro, ginger and chili that gives it a nice taste and texture. And this is a great recipe for begginer who wants to try making "Makki ki Roti" and it can be enjoyed with or without any curry or veggies.

I'm going to eat it with some plain yogurt or a big glass of buttermilk !

Make, Share n Enjoy !

NOTE - I'm using a food processor to make the dough however you can make the dough by hand too.

TIP : 

This is a slightly textures flatbread, hence i'm using a kitchen towel sheet (rolled) to press on the the flatbread/roti to help it cook evenly. You can continue to cook the flatbread this way on the non-stick till both side's are evenly brown and cooked or you can follow the "On the flame" cooking process.

Cornmeal Flatbread / Makki ki Roti

Serves: 4 People

Serving Suggestion: Serve Hot with dal /curry / veggie / meat / yogurt

Tools:

Food Processor with dough attachment– For making the dough

Large Flat-pan (Non-stick)  – For cooking the maize tortilla

Rolling Pin (Belan) – For making round tortilla

Flat Tongs (Chimta) – For cooking tortilla over flames

Process of making the roti

Ingredients:

For Making the Dough:

2 Cups of Cornmeal Flour (Makki ka Atta) - Easily available in any grocery stores including Indian stores.

1 Cup Whole Grain Flour (Atta) - Easily available in any grocery stores including Indian stores.

½ Cup Fresh Cilantro (Dhania Patti) - Cleaned

1 Medium Green Chili (Optional) - Deseeded and chopped in two

1 Tsp Ginger - Grated

1½ Warm Water – For making a dough

Other Ingredients:

½ Cup Regular Flour – For dusting while making the Flatbread.

3 Tbsp Butter  (Optional) – For rubbing on tortilla/roti before serving

Method:

1. In a food processor with dough attachment, add all the ingredients under “dough” and pulse to form a smooth and pliable dough. (Takes about 2-3mins)
2. Make 16 round balls out of the formed dough and using a rolling pin, roll them into disc shape (4-5inch) using dry flour.
3. Heat nonstick pan OR tava on high flame for 2min, then reduce the flames to medium, place one of the rolled roti/bread on it.
4. Turn the roti to another side after 1min (Side up will have bubbles and brown spots).
5. After both sides are browned for 1min each, remove the pan from flame and using a tong (chimta) put the roti on high flame.
6. Now, keep tossing it on both sides till they fluff up and evenly golden brown in color.
7. Remove Roti and place into serving dish and slather with butter on the side up.
8. Follow step 3 and 4 till all roti/bread is done.



Making the roti on non-stick

9. Serve Hot