Makki de Roti is a flat bread from the Punjabi Kitchen. Makki is corn flour made from dried yellow corn. It is a rich source of zinc and vitamin A. Since the flour is gluten free it is in popular demand for those on gluten free diet.
This Makki Ki Roti is made with grated radish, greens of radish ,lots of coriander and green chilly. By adding these the roti becomes very soft and at the same time very nutritious and delicious.
Remember always bind gluten free flours with warm water, it makes them more pliable.
Makki Ki Roti
1 cup makki ka aata / corn flour from yellow corn
1 cup grated radish
1/4 cup radish greens, finely chopped
1/4 cup coriander leaves, finely chopped
2-3 green chilly, finely chopped
Salt to taste
Warm water to bind
Plastic sheet to roll on
Mix the above ingredients and bind a semi soft dough with warm water.
Heat a griddle.
Divide the dough into 4-5 balls.
Take a plastic sheet and place one ball over it,
Cover with another plastic sheet.
Lightly roll the ball with a rolling pin or your palms .
Gently lift the top sheet and picking the bottom sheet , place the rolled roti on the gridle.
Simmer the flame.
Flip the roti once the top layer changes color.
Cook both sides till you see brown spots.
Serve with ghee or butter or as it is.
The roti can also be made by patting it between your palms, in fact that is the traditional way of making it, but it needs lot of practice.
I made this bread for the Festival of Lohri.