Heat tava / griddle and grease with butter. Place the bread on it and drizzle some more butter. Cook on medium high flame till one side is little browned. Then flip on the other side and drizzle some more butter. Cook until it becomes golden brown on both the sides. and whisk it using a spoon, to cool the flour slightly (flour becomes hot as it’s ground in the mixer).

Using your fingers (preferred) or spoon/fork, incorporate the water into the flour. I used about 2 cups of water. Maize flatbreads have to be cooked properly, or else you might get stomach pain. I learned how to make makki ki roti from my Punjabi mother-in-law, and the method shared here is exactly the way we make it at home. Gradually add water to the dough, and allow the dough to rest for 5 minutes before kneading the dough. Resting the dough before kneading, helps the dough absorb all the moisture and roti will be soft.You can find maize flour in grocery stores or online here -> Maize flour CAN I ADD SOME WHOLE WHEAT FLOUR

Rajgira ka atta (amaranth flour) and rajgira (amaranth) – you can makepooris,vrat ka halwa, paratha, kadhi and thalipeeth. Roasted rajgira can be had mixed with fruits, porridge and even ladoos.gluten free. Use hot water to knead the dough. Hot water is absorbed by the flour easily and it makes soft and pliable dough. So it doesn’t break too much white shaping. While makki ki roti and sarson ka saag is a bomb combination, this corn meal bread tastes great with almost all the Indian curries. Not only in Punjab, it is quite popular in Rajasthan too, where it is eaten with kadhi. Though this recipe is very simple and uses simple ingredients, the most difficult part is rolling the roti without breaking it. Be patient, with some practice you can make perfect Makki ki roti. I have shared some tips in the blog post, that I find helpful in rolling a perfect roti, hope you find them helpful!!What sets it apart from other flatbreads is the distinctive flavor that is added to it by the cornflour. Makke ki roti is popularly eaten with sarson ka saag and jaggery with a dollop of desi ghee. You can add some ajwain (Carom Seeds) in the flour and make Ajwaini Makki di Roti as well. Serving Suggestions Let the dough rest for 10 mins and divide it into 8-10 parts (for smaller rotis) for large rotis divide into 6-7. To roll the roti