Makki di Roti Recipe

Here's a recipe for Makki di Roti, a traditional Punjabi cornmeal flatbread:

Ingredients:

- 2 cups makki ka atta (cornmeal)

- Warm water (as needed)

- Salt (to taste)

- Ghee or butter (for cooking)

Instructions:

1. In a mixing bowl, take the makki ka atta (cornmeal) and add salt to taste. Mix well.

2. Gradually add warm water to the cornmeal while kneading the dough. Keep adding water in small amounts until the dough comes together and is pliable. The amount of water needed may vary, so add it gradually to avoid making the dough too wet.

3. Once the dough is kneaded, cover it with a damp cloth and let it rest for about 15-20 minutes. This helps the cornmeal absorb the moisture and makes it easier to roll out.

4. After the resting time, divide the dough into small portions and shape them into round balls.

5. Take a ball of dough and flatten it slightly with your hands. Dust it with some dry cornmeal to prevent sticking.

6. On a clean, flat surface or a rolling board, roll out the dough ball into a circular shape using a rolling pin. Keep dusting with dry cornmeal as needed to prevent sticking.

7. Heat a tawa or a flat griddle over medium heat. Once hot, place the rolled out roti on the tawa.

8. Cook the roti for a minute or two until you see small bubbles forming on the surface. Flip it over and cook the other side.

9. Apply some ghee or butter on both sides of the roti and cook until it turns golden brown and crisp.

10. Remove the roti from the tawa and place it on a serving plate.

11. Repeat the process with the remaining dough balls until all the rotis are cooked.

12. Serve the Makki di Roti hot with Sarson ka Saag (mustard greens curry) or any other curry of your choice.

Enjoy your homemade Makki di Roti!

Note: Makki di Roti is traditionally made using cornmeal, which is coarser than regular wheat flour. If you can't find makki ka atta, you can substitute it with cornmeal or maize flour available in your region.