Makki Di Roti
Makki Di Roti is a traditional Indian flatbread made from cornmeal, kneaded into dough, and cooked on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cornmeal (finely ground) | 500 | Grams |
| Whole Wheat Flour (for binding) | 100 | Grams |
| Water (warm) | 300 | Milliliters |
| Salt | 1 | Tsp |
| Ghee (for cooking) | 5 | Tbsp |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Leaves (finely chopped) | 1 | Bunch |
Instructions
- In a large mixing bowl, combine cornmeal, whole wheat flour, salt, chopped green chili, and chopped coriander leaves.
- Gradually add warm water to the dry ingredients and knead into a soft dough. The dough should be pliable but not sticky.
- Divide the dough into 10 equal portions and roll each portion into a ball.
- Flatten each ball slightly and roll it out into a circle about 6 inches in diameter using a rolling pin.
- Heat a griddle over medium heat and place the rolled roti on it.
- Cook the roti for about 2 minutes on one side, then flip it over.
- Apply ghee on the cooked side and cook the other side for another 2 minutes until golden brown.
- Flip again, apply ghee on the other side, and cook for an additional minute.
- Repeat the process for all the dough balls. Serve hot with butter or yogurt.
Kitchen equipment
GriddleRolling Pin