Makki ki Roti (pan fried corn bread) is a very popular dish in northern parts of India, especially Punjab. The roti is served hot with fresh homemade butter.
Makki ki roti is often accompanied by sarson da saag.
- 2 cups maize flour
- Warm water to make dough
- Salt to taste
- Mix the maize flour and salt to taste in a large plate.
- Make a well in the centre and add a little hot water at a time to knead the flour into dough.
- The resultant dough must be soft, smooth and pliable but not sticky. Warm water helps obtain softer dough that doesn’t fray at the edges when rolled. Knead dough just before preparing rotis.
- Divide the dough into equal-sized balls. Flatten the balls with palms using dry flour.
- There are different methods by which you can roll out the Makki Ki Roti.
- Using rolling pin: For this lightly flour a rolling surface and roll each ball into a circle approximately 4-5" in diameter.
- Using plastic sheets: Take a polythene bag and tear it into 2 halves. Grease them both on one side. Keep one piece on the rolling platform, greased side up. Take one ball of dough and put on the polythene. Cover with other piece of polythene, greased side towards the ball. Roll out a roti light handedly between the two greased polythene pieces.
- Making by hands: Rub some water on your palms. Press with fingers to enlarge this dough ball, now press with your palms to make a round circle of 4-5” in diameter.
- When other side is also cooked, pick with tongs and cook directly on low flame, turning around until both sides are pink.
- Top with butter or ghee.
- This roti tastes best with Sarson ka Saag, but you can serve with any vegetable you like.
Do You Know?
When ground into flour, Maize yields more flour, with much less bran, than wheat does. However, it lacks the protein gluten of wheat and, therefore, makes baked goods with poor rising capability.
A genetic variant that accumulates more sugar and less starch in the ear is consumed as a vegetable and is called sweet corn.