Makke ki Roti
This write up has been in my draft folder for almost six months. I had made it during winter and now, even the harsh summer is about to get over. We were back from a trip to Punjab in January and had relished these during our stay there. As always, I was dying to try such authentic delicacies at my home after the trip. It’s such a simple and delicious kind of bread which can be enjoyed with any gravy of your choice. Especially, it goes well with Sarson
ka saag of even a simple gravy with palak or methi leaves.
Maize flour is gluten free and rich in dietary fibre, protein, magnesium, anti oxidants, vitamin B and omega 6 fat. You can add coriander or methi leaves along with some spices for an added flavour. It’s extensively used to make Mexican dishes like tacos, nachos and tortillas. As maize flour is gluten free, it’s a bit difficult to knead and roll it without breaking. So, to overcome this problem, we add some whole wheat flour along with the maize flour. Also, remember to knead the flour with warm water. Sprinkle water gradually and knead to get a soft dough.
Ingredients:
- Maize flour/makke ka atta 1 cup
- Whole wheat flour 2-3 tbsp
- Salt
- Warm water as required
- Carom seeds a pinch
- Oil as required
Method:
- Mix the flours, salt and carom seeds in a big mixing bowl.
- Knead into a soft dough by sprinkling the warm water little by little.
- Sprinkle a spoon of oil and knead for one more minute.
- Cover the dough with a muslin cloth and allow it to rest for atleast 15-20 minutes.
- Take a small portion of the dough and roll into a roti of around 7-8 inch diameter.
- Heat and iron skillet and cook the roti on it.
- When bubbles appear on one side, flip it and cook the other side.
- Transfer it into fire and cook till it puffs up.
- Repeat with the remaining flour.
- Serve it hot preferably with a dollop of fresh home made butter along with some Sarson ka saag or palak paneer. I served it with some methi matar subzi.
