Makki Roti is a traditional flatbread from the Indian subcontinent. It is made from cornmeal (makki ka atta). It is a popular dish in the states of Punjab, Haryana, Himachal Pradesh, and Uttarakhand. It is usually served with a side of saag (a type of spinach curry) or makhan (clarified butter). Makki Roti is a staple of Punjabi cuisine and is often eaten for breakfast or lunch.
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2 cups
1/2 teaspoon
1/2 teaspoon
1/4 cup
1/2 cup
In a large bowl, mix together the makki ka atta, salt, and ajwain.
Add the ghee and mix it in with your hands until the mixture resembles breadcrumbs.
Slowly add the warm water and knead the dough until it is soft and pliable.
Cover the dough and let it rest for 15 minutes.
Divide the dough into 8 equal portions and roll each portion into a ball.
Heat a griddle or tawa over medium heat.
Take one ball of dough and flatten it with your hands.
Place the flattened dough on the griddle and cook for 1-2 minutes on each side.
Brush the top of the roti with ghee and cook for another minute.
Serve the makki roti hot with butter or chutney. Enjoy!
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