Makki di roti (Indian cornmeal flatbread)

Makki di roti is the gluten-free maize flatbread of the Punjabi winter, traditionally eaten with sarson da saag (a mustard-greens stew). Maize flour contains no gluten, so the dough is fragile; the warmth of your hands and resting help with shaping.

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Method

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1. Put the maize flour and salt in a large bowl, make a well in the middle and knead to a soft, smooth, non-sticky dough, adding lukewarm water gradually (5–7 minutes). ⏱ Timer: 5 min
2. At the end knead in the butter and leave covered for 10 minutes. ⏱ Timer: 10 min
3. Divide the dough into 4 equal balls and pat each between your palms (or, carefully, between sheets of baking paper) into a 14–15 cm, 5 mm-thick flatbread; maize dough is fragile, so don't roll it thin.
4. Heat a dry, hot pan (tava) over medium-high heat and lay the flatbread on it.
5. Cook for 1–2 minutes until the underside is spotted brown, flip and cook the other side; finally crisp briefly over an open flame or in the pan. ⏱ Timer: 1 min
6. Brush at once with butter or ghee and serve hot.

Source: Wikibooks Cookbook – Makki di Roti (Indian Cornmeal Flatbread) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Maize dough is brittle: if it cracks, knead in a little water and butter.
• Shape with damp hands, or press between baking paper so it doesn't stick.
• Cook in a hot pan, but not too hot, so the inside cooks through.
• Best fresh; it turns hard when dry.

Frequently asked questions

Is it gluten-free?

Yes, made with pure maize flour with no gluten.

What do I serve it with?

Sarson da saag, butter, yoghurt, onion and jaggery.

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