Haryanvi Makki Ki Roti Maize Flatbread Traditional

Method

1. 1

   Understand maize flour: Makki ka atta is ground from dried maize (corn). It is bright yellow, coarser than wheat flour, and completely gluten-free. Because there is no gluten, the dough does not stretch and cannot be rolled with a rolling pin the way wheat dough can. Shaping is done entirely by hand using a patting motion.

2. 2

   Mix the dough with hot water: Place 2 cups maize flour in a wide bowl with a pinch of salt. The key is to use very hot, almost boiling water — this gelatinises the maize starch and makes the dough soft enough to work with. Pour 3/4 cup hot water over the flour gradually while mixing with a spoon. Once cool enough to handle, knead with your hands for 3 to 4 minutes. Add water a teaspoon at a time if the dough feels too dry and crumbly. The dough will feel coarser than wheat dough but should hold together when pressed.

3. 3

   Divide and shape: Divide the dough into 6 equal balls. Take one ball and keep the others covered with a damp cloth to prevent drying.

4. 4

   Shape using the wet hand technique: Wet both palms generously with cold water. Place the dough ball on a flat surface. Using the palm of your hand, gently press and pat the dough outward into a round disc. Wet your hands again whenever the dough sticks or cracks at the edges. Continue pressing and turning the dough to shape a round disc about 15 to 16 cm wide and about 6 mm thick. The edges will be uneven — this is correct.

5. 5

   Alternative method on plastic sheet: If the hand-shaping method is difficult, place the dough ball between two sheets of plastic (from a ziplock bag). Press down with your palm to flatten, then press outward with fingers to shape. Peel off the plastic carefully before placing on the griddle.

6. 6

   Heat the griddle: Heat a flat iron tawa or griddle on medium-high heat until very hot.

7. 7

   Wet-hand transfer: Wet your palm once more. Lift the shaped roti on your wet palm and flip it onto the hot griddle. The moisture on your hand helps prevent tearing during transfer.

8. 8

   Cook first side: Cook on medium heat for 2 to 3 minutes. The surface will change colour and small cracks will appear.

9. 9

   Flip and cook: Flip using a flat spatula. Cook the second side for 2 to 3 minutes until golden-brown spots appear. Apply a little oil or ghee on the cooked side if desired.

10. 10

    Finish on open flame: Using tongs, hold the roti directly over a gas flame for 15 to 20 seconds each side to get a slight char. Or press firmly on the hot griddle. Apply ghee generously. Serve immediately alongside sarson ka saag.