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It is that time of the year again, the sun bids an early farewell for chilly, lazy evening and before you know it, you are sitting all curled up inside your quilts. But if everyone is inside quilts, who is to take the kitchen? Because let’s admit it, we are also so much more hungrier in winter. And going by winter delicacies across the country, we want nothing short of a feast.
Preparing Sarso Ka Saag and Makki ki Roti is one such labour of love. Makki Ki Roti, is a popular Punjabi flatbread that is made only during winters. Why winters, you ask? Because the chief ingredient in this roti is maize flour, which is a seasonal flour.
Many say making Makki ki Roti is a little tricker in comparison to Wheat Roti, but once you get a hang of it, you will fall in love with this gluten-free, nutritious bread. Makki Ki Roti. Here are some tips that may come in handy.
- Purchase good quality Makki ka Atta, it is yellow in colour. Take some atta in a mixing bowl, add a bit of salt, just a little bit, it helps accentuate the flavour
- While kneading the dough, you can also add some vegetable oil or ghee to make the dough soft, it yields softer rotis.
- Adding some carom seeds to the dough is also not a bad idea if you want to make it more flavoursome.
- First mix atta, oil and salt with your fingertips then add water gradually to knead a soft dough. The dough will behave differently from maize flour since there is no gluten, but it will start binding eventually.
- Once the dough is ready, make sure you cover it and let it rest for 15 minutes.
- Heat the griddle, and take two pieces of parchment paper. Now divide the dough in 8-10 equal parts. Keep one of the balls on parchment paper, take the second parchment paper and press the ball.
Take this flattened dough and place on the hot griddle. And when the bottom of the roti crispens, flip it over and serve hot with a dollop of ghee. Here's a detailed recipe of making Makki ki Roti at home.
