Makki di Rotti and Sarson Da Saag must be a reason why they say moms know best – a great balance of fibre and vitamins and made from the freshest ingredients makes this a hallmark of Punjabi cuisine. Lets see how to make Makki di Roti (cornmeal flatbread today). Combined with Sarson Da saag and fresh white butter with some radish slivers, this is a favourite amongst Punjabi food lovers.
I adapted the recipe from here, and we loved it. I made Palak Paneer also once with this flat bread and we loved that combo too. Leftovers keep well for a day or two under refrigeration, and I have known some Punjabi friends who dip warmed up leftover rotis in a cup of tea for their breakfast too J
Prep time : 15 mins, cook time : 15 mins, Makes : 6-7 medium sized rotis
Indian Flatbread with Maize flour
You would need:
- Makki ka atta / coarsely ground Maize flour – 1.5 cups
- Finely chopped fresh methi leaves / fenugreek – 2 TBSP (opt. but recommended)
- Salt – ½ tsp
- Warm water – to make the dough
- Optional addons : roasted sesame seeds, Cumin powder (1/2 tsp), Turmeric- ½ tsp
- To shallow fry the roti – Ghee / oil.
- In a large flat plate, sieve the flour in, add the salt, seasonings, 1 tsp of oil and the chopped methi leaves. Mix well. Add warm water little by little to make a slightly stiff dough. Cover and keep for 8-10 mins.
- Pinch out small portions and roll into discs. Cook on a hot tava with Ghee or oil on both sides till done.
- Serve immediately with Sarson Da Saag