Makki di Roti

🔥 Prep

• Measure 250 g maize flour into a large mixing bowl.
• Grate radish to obtain 2 tbsp and set aside.
• Warm 150 ml water to about lukewarm (not boiling) temperature.
• Measure 0.75 tsp salt and 2 tbsp ghee, keeping them ready.

🔥 Cook

• 1. In the bowl, combine the maize flour, salt, and grated radish; mix well.
• 2. Gradually add the warm water while stirring to form a soft, pliable dough; knead for 2 minutes until smooth.
• 3. Cover the dough with a damp cloth and let it rest for 10 minutes at room temperature.
• 4. Divide the dough into 4 equal portions and shape each into a ball.
• 5. Heat a flat tawa or skillet over medium heat until hot.
• 6. Place one dough ball between two sheets of parchment or plastic and gently press/roll it into a thick disc (~1 cm thick) using your palms or a rolling pin; keep the disc relatively thick as makki di roti is traditionally thick.
• 7. Transfer the disc to the hot tawa and cook for 1‑2 minutes until the underside shows light brown spots.
• 8. Flip the roti and cook the other side for another 1‑2 minutes; press lightly with a spatula to ensure even cooking.
• 9. Drizzle ½ tbsp of ghee over the cooked side, spread it, then flip again and drizzle the remaining ½ tbsp ghee on the other side; cook for an additional 30 seconds on each side until the surface is crisp and golden.
• 10. Repeat steps 5‑9 for the remaining dough balls.
• 11. Keep the cooked rotis wrapped in a clean cloth to stay warm.

🔥 Serve

• Serve makki di roti hot, stacked on a plate.
• Accompany with traditional sarson da saag (mustard greens curry) and a dollop of white butter.
• Offer side of plain yogurt or lassi and a wedge of lemon or pickle for added flavor.
• Enjoy immediately while the rotis are soft and slightly crisp on the edges.