Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Makki di Roti with Butter

Traditional Recipe 17: Makki di Roti with Butter recipe

🧺 Ingredients

• Cornmeal flour (makki da atta): 400g
• Water: 180ml
• Salt: 6g
• Ghee: 40ml

👩‍🍳 How to make Makki di Roti with Butter

1. Mix cornmeal flour (400g) with salt (6g) in a bowl.
2. Add water (180ml) gradually while mixing with your fingers until a soft, slightly sticky dough forms. Cornmeal dough should feel moister than wheat dough.
3. Do not knead extensively; mix just until combined (over-kneading makes roti tough and cracks).
4. Divide dough into 6 equal balls (about 65g each).
5. Heat a cast-iron griddle (tawa) over high heat (200°C) until very hot (water droplets should sizzle and evaporate immediately on surface).
6. Take a dough ball, place on hot griddle between two pieces of plastic or parchment paper. Using a press or the base of a glass, flatten into a thin disc (1/8 inch) about 7 inches in diameter.
7. Carefully peel off top plastic sheet and lift roti onto griddle using the bottom sheet.
8. Cook for 1 minute without pressing. Bottom should turn slightly brown with light spots. Flip carefully.
9. Cook second side for 45 seconds until light brown spots appear. Edges should begin to curl slightly.
10. Flip again and cook for 15 seconds. Roti should be slightly crispy.
11. Transfer to a plate immediately and brush with ghee (6ml). Stack rotis on top of each other to keep warm.
12. Serve immediately with Sarson ka Saag (mustard greens) and white butter.

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