Indian Cornbread Makai Ki Roti
Discover the rustic charm of traditional Indian Cornbread, Makai Ki Roti, a hearty and wholesome flatbread made with cornmeal and a touch of whole wheat flour. This gluten-free staple is the perfect companion to classic dishes like Sarson Ka Saag, thanks to its earthy flavor and slightly crumbly texture. Kneaded with warm water for pliability and cooked on a hot skillet until golden, each roti is brushed with luscious ghee or butter for a hint of indulgence. Simple yet satisfying, this savory bread is a must-try for lovers of authentic Indian cuisine. Easy to make and ready in just 35 minutes, Makai Ki Roti brings the warmth of farmhouse cooking straight to your table.
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Recipe Information
Ingredients
- 2 cups Cornmeal (makai ka atta)
- 2 tablespoons Whole wheat flour
- 0.5 teaspoons Salt
- 0.75 cups Warm water
- 2 tablespoons Ghee or butter
Instructions
In a large mixing bowl, combine the cornmeal, whole wheat flour, and salt. Mix well to evenly incorporate the dry ingredients.
Gradually add warm water to the mixture, a little at a time, and knead gently to form a soft, pliable dough. It may feel slightly crumbly at first, but continue kneading until it comes together. Adjust water if necessary.
Divide the dough into 4 equal portions and roll each portion into a ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
Place a sheet of parchment paper or plastic wrap on your countertop. Take one dough ball, place it on the paper, and gently press it down with your palm to flatten it slightly.
Using your fingers or a rolling pin, carefully shape the dough into a 6-inch round circle, about 1/4 inch thick. If the edges crack, you can press them back together gently.
Heat a tawa or skillet over medium heat. Once hot, carefully transfer the roti onto the skillet.
Cook the roti for about 2 minutes on one side. Flip it over and cook for another 2-3 minutes until golden brown spots appear.
Brush the cooked roti with a small amount of ghee or butter while it is still warm.
Repeat the process with the remaining dough balls. Serve hot with Sarson Ka Saag, pickle, and a dollop of butter.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 326.9 g | 119% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 2.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
