Makki ki Roti (Makki di Roti)

Making dough

1. In a mixing bowl take the maize flour or cornmeal, carom seeds and salt as required. Mix them together with a spoon.
2. Heat water separately in a pan till it comes to a boil. Add this hot water to the flour.
3. Mix with a spoon. Cover and keep aside till the dough mixture becomes warm.
4. When the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough. If the dough looks dry, then add some warm water. If the dough looks sticky, then add a few tablespoons of maize flour.
5. Knead into a smooth yet firm dough. Fine cracks will be there on the dough but not to worry. Make medium sized balls of the dough. Shape them into a neat ball and flatten them.

Rolling - Method 1

1. Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.
2. Begin to gently roll with a rolling pin (belan). Add more flour if required. 
3. Roll to small to medium-sized round circle. Make into the size of a roti or chapati but not very thin, but a little thick. 
4. You can even use a ziplock bag. If using a ziplock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. Place the dough ball in the bag. Press it slightly with your hands. Now with the rolling pin, slowly roll. Sprinkle some flour. Move the rolling board and roll again. This is to ensure that all the sides of the roti are evenly rolled.

Rolling - Method 2

1. Makki roti can also be made by patting the dough. Sprinkle some maize flour on the dough ball all over and also on the rolling board. 
2. Now with your fingers gently press and pat the dough. As you press the dough, also move it clockwise. add flour as required when patting the dough.
3. Continue to press and pat the dough till you get a neat makki roti. Do not make thin but slightly thick roti. When the dough is patted, the edges won’t be even. 

Making makki ki roti

1. Now spread some ghee or oil on a hot tawa (skillet) - about 1 to 2 teaspoons of ghee or oil
2. Gently place the roti on the tava or griddle. If there is a crack on the roti, then gently and carefully pat that portion with a few drops of water.
3. When one side is a little browned, flip the roti with the help of a spatula.
4. When the other side gets browned, flip again. Flip a couple of times and cook till the roti is well browned and cooked from all sides. Press the edges with a spatula so that they get cooked well. 
5. Drizzle a bit of ghee on the sides while cooking the roti. If the dough is kneaded very well, the roti will start puffing up also or you can see the roti puffing at some spots.
6. Remove roti from pan and serve hot. Or you can stack them in a roti basket or bundle a stack of them in a clean kitchen cotton towel. Roll and roast the remaining roti this way until all the dough is used up.
7. Serve the makki ki roti hot with Sarson ka Saag and jaggery cubes. If you don’t mind then you can add some White Butter (Makhan) on top of the makki di roti while serving them hot. That’s how they are relished and served in Punjabi families.