Makki ki roti is a very popular flat bread made from cornmeal. (Makki means corn/maize in punjabi). It is served with a generous dollop of white butter or makhan also called as loni in Marathi and kokni.

Sarson ka saag is the most perfect accompaniment to this roti. It’s a match made in heaven!

Cornmeal does not bind together well as it does not have gluten. Therefore, adding small amount of whole wheat flour helps in making the dough more manageable.

Traditionally this roti is made by pressing the dough ball between the palms and turning it between your palms as you flatten it. This requires a lot of expertise and practice. I find it quite difficult to make it that way so I use the handkerchief method. This makes the whole process of making rotis a breeze. I have explained the method with pictures below. This super easy method can also be used while making thaleepeeth, jowar roti, bhakri etc

Do try out this recipe along with Sarson ka Saag (Click here). After all its in season (during winters) right now!

Ingredients:

• Makai aata/ corn meal 2 cups
• Wheat flour ¼ cup
• Salt 1 tsp
• Warm water 1.5 cups

Method:

In a large mixing bowl mix the makai aata, whole wheat aata and salt. Add warm water little at a time and make a medium soft dough.  I used 1.5 cups. This might vary slightly depending on your flours.

Divide the dough into 8-10 equal parts and shape into round balls

Take a clean handkerchief and wet it. Squeeze out the excess water and spread on your kitchen top.

Take one ball of the dough and place it in the centre of the handkerchirf. Using your palm and fingers flattenit out to form a roti or flat bread.

Heat a tava/flat pan. Adda few drops of oil. Place the handkerchief on the tava with the roti facing down. Once the roti is placed on the tava peel off the handkerchief as shown in the picture. Cook the roti on both sides. Drizzle little oil if required.

Serve it with white butter. and Sarson ka Saag.

Click here for the recipe of sarson ka saag.

Notes:

This amount should give you 8-10 medium sized rotis

Makai roti is a little heavy on the stomach so you can add a pinch of ajwain or carrom seeds while making the dough if you want.

Serve the roti with a spoonful of homemade white butter.

This roti tastes best with sarson ka saag.