Name: Makki ki Roti recipe by Shaheen Ali at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Makka Atta / Corn Meal - 2 cups; Ajwain / Carom seeds - 1 tsp; Haldi / Turmeric - 1/2 tsp; Salt - as needed; Oil - 2 tbsp; Warm water - 1 cup

ABOUT Makki ki Roti RECIPE

Corn meal is known as makke ka atta is a popular flour used for making ghee roasted chapatis in winters specially served with Sarson ka saag. Makke ki roti or corn meal bread is a popular dish in Punjab which is another winter delicacy enjoyed in almost every part of the country.

Instructions

Take 2 cups of makka atta in a mixing bowl and add turmeric, carom and salt. Mix all with a fork.
Add 2 tbsp of oil and slowly add a little warm water into the flour mix and start kneading it to make a smooth dough. The dough may appear getting cracks but it is completely okay.
Pinch a small lemon sized ball and roll between your palm.
Spread a plastic sheet on the kitchen counter and place the ball on one side of the plastic.
Take the other side of the plastic and cover the ball.
Now start rolling the balls outwards to make a small chapati. You might see the corners cracking but again it is okay, because that is the way it should be.
Heat and grease a tawa with ghee and carefully place the makka roti on it.
Roast from both sides and add gee from sides to get the roti fried from the corners and little from the center as well.
Flip the roti and ghee roast it from both sides equally.
Place the rotis in the serving plate and add a dollop of ghee or butter over the makka roti and serve hot with sarson ka saag, pickle, onion salad and chaas.

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