Makki Di Roti
Corn Flour Roti
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 2 mins
A wonderful bright yellow roti made with a corn flour dough that partners spinach dishes beautifully.
Hari says
A classic punjabi roti made with corn meal that is usually served with pureed spinach. The breads are made from a dough that is rolled out and cooked on a tava or Indian griddle pan. They have a similar texture to baked polenta but are lighter. When rolling these out they can stick or break so my mum used to sometimes roll them out in between greaseproof paper or just use her hands to flatten out the bread rather then rolling.
- Ingredients
- Method
- 250g corn meal
- 125ml water
- ½ tsp carom seeds
- 1 tsp butter / oil for frying
- pinch salt
- corn flour for dusting
Method
- Mix all the dry ingredients in a large bowl.
- Add half of the water and knead to bring the flour together into a firm dough.
- Heat up a tava or frying pan to a medium heat.
- Break off medium sized pieces of the dough (golf ball size) and roll into a ball with your hands. Flatten this out and with some dusting corn flour start to roll out the dough into round circles with a rolling pin. This dough will stick so be careful and dust when needed then turn it over and roll again.
- Once it's about the size of a side plate and 1cm thick, very gently lift it and place it on the heated pan for a minute or so until it starts to cook (keep an eye on the heat and adjust as required).
- Turn the roti over to cook the other side and smear the top side with some butter. After a minute turn it over again and smear the second side as well. Once cooked it will be a wonderful yellow colour with mottled brown spots all over serve hot with some creamy saag or lentils.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 359 |
| Fat (g) | 1.7 |
| of which saturates (g) | 0.7 |
| Carbohydrates (g) | 91 |
| of which sugars (g) | 0.0 |
| Fibre (g) | 0.1 |
| Protein (g) | 0.6 |
| Salt (mg) | 0.15 |
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