Traditional Punjabi Style Makki ki RotiVeg
Enjoy authentic, homemade Makki ki Roti with this easy-to-follow guide. These golden maize flour flatbreads are infused with fresh green coriander, carom seeds, and a touch of wheat flour for perfect texture and binding. They are soft, flavorful, and hearty, making them the ideal companion for steaming hot sarson ka saag or thick dal gravies. Perfectly roasted with a touch of ghee, these traditional flatbreads bring the rustic warmth of Punjabi cuisine straight to your kitchen table.
Ingredients
Maize flour (2 cups)
1 cup Wheat Flour
2 tbsp Coriander Leaves (finely chopped)
1 tsp Carom Seeds (Ajwain)
3 tsp Salt
1 tsp Oil
2 tbsp Clarified Butter (Ghee)
as needed Lukewarm water
Instructions
1
Combine maize flour, wheat flour, chopped coriander, carom seeds, salt, and oil in a large bowl. Gradually add lukewarm water to knead a soft dough. Squash the dough for 3–4 minutes until smooth. Cover and let it rest for 10 minutes.
2
Grease your hands with a little ghee and squash the dough again for 2 minutes to ensure it is pliable.
3
Take a lump of dough and form a ball. Press it slightly, coat it with dry wheat flour, and gently expand it using your fingers.
4
Roll out the dough lightly into a thick disc. If edges crack, use your fingers to seal them. Shake off any excess dry flour.
5
Place the roti on a preheated tawa. When spots appear on the bottom, flip it over. Once the second side is lightly browned, you can finish roasting it directly over an open flame until brown spots form.
6
Remove from heat and brush generously with ghee. Serve hot with sarson ka saag or your favorite dal.
