Makki Ki roti/Makki di roti is the staple food of Punjab and tastes really good when we pair this with Sarson Ka Saag. Usually Makki Ka roti is made by using maize flour and patted by hand. It is slightly thick and firm in texture. We like our roti to be soft and puffy like regular phulka.
That is the reason I do this by adding whole wheat flour and roll like a regular roti. So, my version is light and soft but has Makki Ka flavour.
Maize flour – 2 cups
Water – 2 cup
Whole wheat flour – to bind
Ghee – 1 tsp
-Boil water, put salt, ghee and maize flour and mix by using one spoon.
-Mixture will be sticky so adjust this by adding the required amount of whole wheat flour to make firm dough.
-Keep it covered and keeps aside for 5 to 10 minutes.
– Roll out roti’s like a regular Chapati.
-Keep Dosa tawa on fire, when it is hot, cook both the sides of this roti, and hold the roti over the gas flame.
-when it fluffs, remove and keep it on the plate.
-Apply some ghee or butter and serve. Enjoy this roti with Sarson Ka Saag or any other side dish of your choice.