Makki Ki Roti
Your favorite recipe follows:
- 2 1/2 cups corn meal
- 1/2 cup wheat flour
- 1 teaspoon salt
- 1/2 teaspoon carom seeds (ajwain)
- Ghee for shallow frying
- Warm water
- Sift the flours, and carom seeds in a bowl or mixing tray (praant).
- Gather the flour to make a mound and poke a well in the center with your finger.
- Drizzle in warm water with one hand, kneading the flour with the other.
- The dough should be moist but not sticky. Use the lower portion of your palm to do the final kneading.
- Divide the dough into 10 balls.
- Place a damp kitchen towel on the rolling board (chakla).
- Take a ball of dough and place it on the damp towel.
- Wet your fingers. Gradually start to flatten the ball with wet fingers uniformly so that the thinning of the roti is even.
- It may start to crack at the edges. Pat gently at the rim to repair the cracks.
- Keep the roti slightly thicker than the wheat flour roti.
- When it is about 5 inch wide or the size of a small plate, lift it gingerly from the towel and place
- it on hot griddle (tava).
- Flip the roti as water evaporates and roti changes color.
- Smear ghee on the top side and turn once again after 30 seconds. Smear ghee on the other side too. Both sides should have brown specks.
- This roti takes longer to cook than wheat roti so be patient and cook till the roti has no moist looking areas.
- You can add chopped fenugreek leaves (methi) or grated radish (mooli) to the dough while kneading.
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