Heritage Makki di Roti
Classic thick, golden-yellow flatbread milled from pure maize grains. Served with white butter and sarson ka saag.
Classic thick, golden-yellow flatbread milled from pure maize grains. Served with a dollop of white butter and sarson ka saag.
Nutritional Spotlight
Ingredients
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- 2 cups Nilkanth Maize Flour
- 1 cup hot boiling water (as needed for kneading)
- 1/2 tsp salt
- 1/2 tsp carom seeds (ajwain)
- Ghee or butter for kneading and serving
- Warm Sarson ka Saag (for serving)
Cooking Steps
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In a large bowl, mix Nilkanth Maize Flour, salt, and ajwain.
Pour the hot boiling water gradually and mix with a wooden spoon first, then let it cool slightly until warm.
Knead the warm mixture thoroughly with the heel of your palm for 5-8 minutes, adding a teaspoon of ghee, until it forms a smooth, crack-free dough.
Divide the dough into 6 equal portions. Use a ziplock bag or wet plastic sheet to pat the dough balls into flat circles (makki roti is gluten-free and breaks easily if rolled).
Heat a heavy iron tawa over medium-high heat. Carefully transfer the patted roti to the hot tawa.
Cook for 1-2 minutes until bubbles start showing, then flip.
Apply ghee or butter on both sides and roast, pressing down gently with a clean cloth or spatula, until golden-brown spots appear.
Serve steaming hot with a dollop of white butter and spicy Sarson ka Saag.
Perfected with Nilkanth
Maize Flour
Slow-milled yellow cornmeal retains the natural sweetness and healthy corn germ, essential for authentic texture and aroma.