Cuisine: Haryana
Category: Breakfast
Prep: 10 min
Cook: 20 min
Serves: 4
Difficulty: Medium
🌿 Vegetarian
Hand-patted corn flour flatbread cooked on a tawa and finished over a flame — the essential winter bread of Haryana eaten paired with sarson ka saag.
Ingredients
- 2 cups makki atta (corn flour — coarse ground dried corn; NOT fine cornstarch or cornflour)
- 1/2 tsp salt
- Hot water — approximately 3/4 cup
- Ghee or white butter for serving
Method
- Place makki atta and salt in a bowl. Add hot water gradually, mixing first with a spoon then kneading with continuously wet hands as it cools.
- Knead 3 to 4 minutes. The corn dough has no gluten — keep hands wet at all times.
- The dough should hold together without crumbling. If it cracks add a few drops of hot water.
- Divide into 4 balls. Keep covered with a damp cloth.
- Wet both palms thoroughly. Place one ball on a wet surface.
- Pat outward with wet palms into a round disc about 14 cm wide and 7 mm thick. Rewet hands constantly while patting.
- Heat a dry iron tawa on medium. Invert the shaped makki roti onto the tawa.
- Cook 4 minutes until cracks appear on top and the underside is golden.
- Flip. Cook second side 4 minutes. Finish directly over an open flame with tongs for 30 seconds per side.
- Apply ghee or white butter immediately. Serve hot.