How to Make Makki di Roti

Makki di roti is a fall and winter staple in Punjabi households in India, and a year round favourite in ‘foreign’ countries. I can’t think of a dish that is more quintessentially Punjabi than makki di roti & sarson ka saag; or a dish that is more daunting!how to make makki di roti, pink chai

Neither makki di roti or saag is complicated to make – they are just a little time consuming, and take some practice to master. While I haven’t quite nailed down an exact recipe for saag yet {there’s still something missing}, I have managed to figure out a few tricks for making makki di roti that I’m going to share with you today. This is a very photo heavy post, but I really wanted you all to be able to see the steps, and the texture of the dough in each step. 

I do have to tell you, this roti does have a little bit of learning curve. You’ll probably have to make it three or four times before you figure out the texture of the atta (dough) that you like best, and what thickness of roti works for you. Don’t be disheartened, this is totally normal. In this case; practice really does perfect! 

? HOW TO MAKE MAKKI DI ROTI

Ingredients:
2 cups of makki da atta (corn flour)
2-3 cups water heated to boiling point

Part One: Making the Atta {Dough}

Start by putting corn flour in a bowl and adding about one cup of hot water – be very careful, and use a wooden spoon to mix the flour together. Slowly add in more water and continue mixing the flour. I added about 1 1/2 cups of hot water into the bowl.how to make maki di roti, pink chaihow to make makki di roti, pink chai living

Keep mixing with the wooden spoon until all the flour comes together into little crumbles. You may need to add a little more water depending on your flour, and the climate where you live. The image below shows the texture you are looking for.how to make makki di roti, pink chai

Once the flour is starting to come together, turn it out onto your counter or a cutting board. It is still quite hot at this point but must be kneaded with your hands. Let it cool down enough to touch, but not too much. I’ve tried kneading it in the bowl, but I really think having it on the flat surface makes a difference to the smoothness of the dough. makki di rotihow to make makki di rotihow to make makki di rotiKnead the dough with your hands until it comes together into a ball. Once it’s in a ball, stop kneading! If you over do it, it will become sticky and won’t make a good roti.

Part Two: Making the Roti

My first tip for making makki di roti is; start as soon as your dough is ready. This is not a dough that you can let sit. I find it much harder to work with when it’s not warm. Also, do not add dry flour to prevent sticking as you would with other rotis, and make sure your tava (griddle is nice and hot when you are cooking it)

Start by making a round ball about the size of a golf ball and flattening it slightly.

how to make makki di roti, pink chai livinghow to make makki di roti

A lot of people use the parchment paper method for rolling out makki di roti. As you can see below I tested it for this post. Basically, you place the ‘ball’ you made between two sheets of parchment and roll it out as you would a regular roti. I don’t like this method because my roti always seems to have some thicker and thinner sections this way. I asked my mom and she said that’s because makki di roti is not meant to be rolled with a belan (rolling pin). However, my friend Nisha uses this method quite successfully, so it might be worth a try!how to make makki di roti

The other option {which I use} is flattening the roti out between two sheets of cling wrap. I find this to be closer to the authentic method for making a makki di roti, and I can control the thickness better. The only caution I have with the cling wrap method is; don’t make the roti too thin. It’s tempting to keep flattening but it will fall apart when you transfer it to the tava.how to make makki di roti, pink chaihow to make makki di roti, pink chai

Once you’ve flattened your roti out completely, remove the cling wrap and transfer it onto a hot tava (griddle). Cook it for about 2 minutes on the first side, and 1 -2 minutes on the second side. I like my roti a little soft, and mom always says I take it off too soon! I guess it depends on your preference.  

how to make makki di rotiYou can serve the finished roti with saag, or we really like with shalgam di subzi (turnip sabzi), and the kids love it with a little salt sprinkled on top and a generous helping of butter!

Images by: Aziz Dhamani for Pink Chai Living

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4 Comments

  1. April 1, 2015 / 11:55 am

    This post is so helpful! I love Makki Di Roti and your tips and great (like using hot water). Those bangles are so punjabi and lovely too!

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  2. April 1, 2015 / 12:26 pm

    Ok even I can do this…I think! Definitely trying soon 🙂

  3. April 3, 2015 / 12:56 pm

    Love this post Rajo, true to your Punjaban roots!

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