Lift the plastic sheet from the top of the roti. Move your fingers in a circular motion and pat the dough until it forms a large circle. Now, using your fingers, spread the dough ball. Flatten the dough ball with your hands.Ħ. Fold the plastic sheet over the dough ball. Take one dough ball and place it in between the sheets of plastic. Grease the plastic sheet and place it on a rolling stone. Now, take a plastic sheet or parchment paper. PROTIP – Knead each dough ball for 20-30 seconds before shaping it into a roti.
For softer Makki ki roti, always knead the dough with lukewarm water. Only a few tablespoons are added as oil enhances the roti’s taste and keeps it softer for a more extended period. A nice hearty meal may make you feel quite lazy and full therefore, to prevent that, I have added herbs like ajwain that aids digestion and is packed with several medicinal properties. » Carom seeds – Also known as Ajwain seeds, add a nice peppery flavor to our rotis. In addition to that, salt adds taste and helps bring out the flavors and aromas present in cornmeal. Cornmeal used in this recipe is made from dried yellow corn and is a rich source of vitamin A and zinc.
Always use fresh cornmeal to make the rotis. » Cornmeal – also known as Makki ka atta, is the star ingredient. Makki ki roti, has the shortest ingredients list, and you’ll need –
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