22 Jan Easy hack to make perfect Makki Ki Roti

Posted at 21:14h in Glutenfree Recipes by blessmyfoodbypayal 0 Comments

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Last Updated on January 22, 2025 by blessmyfoodbypayal

Easy hack to make perfect Makki Ki Roti with step wise pictorial and video method.

Made from maize flour, Makki ki roti is a staple food from Punjab, known for its earthy flavor and rustic appeal.

This punjabi flatbread is particularly popular during the winter months and is made in almost every house in Northern India.

The roti has a distinct golden-yellow color and a slightly coarse texture, reflecting the natural properties of maize flour.

This roti is little denser unlike wheat-based flatbreads and is gluten free. Being gluten free, the dough is not elastic, so it is a task to bring the flour together and make a roti. Making this roti so perfectly is not a cup of tea for everyone and you need lot of practice in making it.

If I talk about myself personally, I used to look upon making it as an headache and tiresome job. Initially I tried making it by putting all my efforts but thereafter I stopped making it myself.

I used to call my mother whenever we feel like having makki ki roti and she used to send me a lot.

But very recently I came across this method and o my goodness, this is just amazing nothing less than a miracle.

Now instead of calling my mother and asking for roti, I do call her and say that if you want to eat it, let me know, I shall make and send you … Lol

With this hack, even a novice can make this roti so perfectly without any trouble. No cracks, no broken boundaries and over the top, no hassle. And moreover the roti made using this hack is much more soft than the one made otherwise. In the video attached to this post, you can see that how conveniently I am rolling it and just think, is it easy to roll makki ki roti on a surface. But all this was possible due to this hack, we have shared in the post.

Makki ki roti is most famously served with sarson ka saag, a traditional mustard greens curry, and a generous dollop of white butter or ghee, creating a comforting and wholesome meal. However my family loves to enjoy it with kadhi as well.

Beyond its taste, This rich in fiber and nutrients humble dish carries cultural significance, symbolizing warmth, simplicity and the rich agricultural heritage of northern India.

TIPS TO MAKE MAKKI KI ROTI PERFECTLY

Prefer to use the maze flour of good quality. It is very important to make perfect Makki ki roti.Do not use flour and water without measuring. It is not necessary to have those professional cups for measurement. Just fix one cup or katori and measure both flour and water with the same utensil.3/4th cup of water for every 1 cup of maze flour, keep it in mind and make any number of rotis.Water should necessarily be boiling hot.Immediately after mixing, covering the bowl with a lid is important to cease the heat within bowl.
Knead the dough for good 10 minutes.

Apply oil in your hand if dough is sticking to your hand.

In case you feel that dough is slightly dry, you can add little of water at the time of kneading. But do not lots of water in one go. Add bit by bit. This water should also be hot.

Alternatively if you feel that dough is sticking loose, add more of maze flour but bit by bit.

While dealing with one portion of dough at the time of making individual roti, do cover the rest of the dough as it tends to turn dry.

Do not put much pressure while rolling the roti.

When you put the roti on hot tawa, wait for a little to turn it’s side. As the roti is very soft yet, it may tear. Once roti is slightly firm, only then turn it’s side.

STEP WISE PICTORIAL RECIPE OF EASY HACK TO MAKE PERFECT MAKKI KI ROTI

In a bowl, add makki ka atta and salt.

Mix them. Then add desi ghee.

Pour boiling water. Mix with a ladle. The flour will turn into a rough dough.

Cover the bowl and rest for 10 minutes.

After 10 minutes, transfer the rough dough in a wide vessel like paraat.

Now knead the dough for atleast 8 to 10 minutes. If dough is sticking to your hands, grease your hands with oil or ghee.

NOTE : while kneading, if you feel that dough is little dry, add bit (spoon by spoon) of hot water and in case, dough is slightly loose, you can add little flour.

Once dough is ready, divide it into portions. The size of portions depend upon the fact that how big roti you want to make. We divided the dough into 7 portions.

Now take one portion and roll it between your palms turning it into a smooth ball.

NOTE : Since the time you are dealing with one portion, cover the rest of the dough otherwise it will turn dry.

Place the ball on a maze flour dusted surface. Sprinkle some flour in the ball also. Initially flatten it softly using your finger tips.

Then roll the roti with rolling pin (belan) but with very very light hands. Keep the roti slightly thick.

Put the roti on hot tawa and keep the heat low to medium.

First let the roti turn slightly firm. If you will try to turn it’s side immediately, it may break. Once the roti is firm, turn it’s side.

Now cook the roti from both sides. Likewise cook the entire portions of dough.

Serve hot with sarsoo ka saag after applying ghee or butter.

EASY HACK TO MAKE PERFECT MAKKI KI ROTI – RECIPE CARD

Easy hack to make perfect Makki Ki Roti

blessmyfoodbypayal

Discover a simple and an easy hack to make perfect Makki Ki Roti effortlessly, ensuring perfect texture and taste every time!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Course Bread

Cuisine North Indian

Ingredients

1 cup = 250 gram

2 cup makki ka atta/maze flour
1 +1/4 cup boiling water
1/4 tsp salt
1 tbsp desi ghee

Instructions

In a bowl, add makki ka atta and salt.
Mix them.
Then add desi ghee.
Pour boiling water.
Mix with a ladle. The flour will turn into a rough dough.
Cover the bowl and rest for 10 minutes.
After 10 minutes, transfer the rough dough in a wide vessel like paraat.
Now knead the dough for atleast 8 to 10 minutes. If dough is sticking to your hands, grease your hands with oil or ghee.
NOTE : while kneading, if you feel that dough is little dry, add bit (spoon by spoon) of hot water and in case, dough is slightly loose, you can add little flour.
Once dough is ready, divide it into portions. The size of portions depend upon the fact that how big roti you want to make. We divided the dough into 7 portions.
Now take one portion and roll it between your palms turning it into a smooth ball.
NOTE : Since the time you are dealing with one portion, cover the rest of the dough otherwise it will turn dry.
Place the ball on a maze flour dusted surface.
Sprinkle some flour in the ball also.
Initially flatten it softly using your finger tips.
Then roll the roti with rolling pin (belan) but with very very light hands. Keep the roti slightly thick.
Put the roti on hot tawa and keep the heat low to medium.
First let the roti turn slightly firm. If you will try to turn it's side immediately, it may break.
Once the roti is firm, turn it's side.
Now cook the roti from both sides.
Likewise cook the entire portions of dough.
Serve hot with sarsoo ka saag after applying ghee or butter.

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