Makki Di Roti

Makki Di Roti is a traditional Indian flatbread made from cornmeal, offering a rustic flavor and a delightful texture. Perfectly paired with a dollop of butter or a side of sarson da saag, it makes for a comforting midnight snack.

Ingredients

• Makki di atta (cornmeal) - 1 cup
• Warm water - 1/2 cup
• Salt - 1/2 teaspoon
• Ghee or butter - for cooking
• Fresh coriander leaves - 2 tablespoons, finely chopped (optional)
• Ajwain (carom seeds) - 1/4 teaspoon (optional)

Steps

1. In a mixing bowl, combine the makki di atta and salt.
2. If using, add chopped coriander leaves and ajwain to the flour mixture.
3. Gradually add warm water to the flour, mixing until a soft dough forms.
4. Knead the dough gently for about 2-3 minutes until smooth, then cover and let it rest for 10 minutes.
5. Divide the dough into 2 equal portions and roll each portion into a ball.
6. On a clean surface, flatten a ball slightly, then place it between two sheets of parchment paper or plastic wrap.
7. Using a rolling pin, gently roll out the dough into a round shape, about 1/4 inch thick.
8. Heat a skillet or tawa over medium heat and add a little ghee or butter.
9. Carefully place the rolled roti on the skillet and cook for about 2-3 minutes on each side, adding more ghee as needed, until golden brown spots appear.
10. Repeat the process with the second ball of dough.
11. Serve hot with butter or your choice of side dish.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 32 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Gluten-free, making it suitable for those with gluten intolerance.
• Rich in fiber, which aids in digestion.

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