{"id":2751,"date":"2012-07-30T21:07:26","date_gmt":"2012-07-31T04:07:26","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=2751"},"modified":"2014-03-24T16:01:27","modified_gmt":"2014-03-24T23:01:27","slug":"makki-ki-roti-corn-flour-roti","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/makki-ki-roti-corn-flour-roti\/","title":{"rendered":"Makki Ki Roti (Corn Flour Roti)"},"content":{"rendered":"
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Here is a recipe for makki ki roti which are Punjabi roti made from corn flour. Makki ki roti is traditionally served with sarson ka saag<\/a>, mustard green curry. My recipe is adapted from Show Me the Curry’s recipe for makki ki roti<\/a>. The ajwain seeds are a really nice touch! I used a mexican tortilla press to make these and it was really easy. I finally figured out why everyone always says to use a cut ziplock bag to press corn tortillas! It works 10x better than wax paper! Dough sticks to wax paper and the paper breaks, but the dough peels very nicely off a ziplock.<\/p>\n

1 1\/2 cups corn flour
\nHandful atta flour or regular flour
\n1\/2 teaspoon ajwain seeds
\nSalt
\nBoiling water<\/p>\n

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  1. Mix corn flour, atta, ajwain and a little salt.<\/li>\n
  2. Slowly add boiling water little by little and mix with your hands until a dough forms.<\/li>\n
  3. Separate into 8 little balls and flatten into rotis either with a tortilla press, a plate, or your hands. If you’re using a tortilla press or plate, cut a ziplock bag on both sides and put the dough into the middle of the plastic and then press. Peel off the roti.<\/li>\n
  4. Heat a skillet over high heat and add a little butter.<\/li>\n
  5. Cook each rotis individually for a couple of minutes on each side.<\/li>\n<\/ol>\n