Makki ki Roti – Easy Indian Cornbread
This visit to India got me on the bandwagon for making Makki ki Roti. Yes, on Indian tables in winter you get these gluten-free wholesome cornbreads served with their cohort the sarson ka saag. This morning the brood was away volunteering at an FLL Robotics event.
The brood out of the house early meant that I could sleep in and make a comforting and thoughtful meal for dinner. So I made the roti or flatbreads while the greens happened in the instant pot. All together in less than an hour, I had a comforting meal put together.
What is Makki Ki Roti?
It is an Indian style cornmeal based flatbread. It is typical of Punjab and is served with stewed greens. My recipe for Makki ki Roti, is forgiving, easy, and authentic. So let me tell you how I do this.
About the Flour
First off you need the right kind of flour. You basically need stone ground corn flour, also known as maize flour. You can get this in your local Indian store, on amazon, and you know what Bob’s Red Mill offers a good option. In fact, the pictures are using the Bob’s Red Mill brand.
Tips on Rolling and Kneading the dough
- Add warm water gradually and knead into a loose mixture.
- Let the dough rest for 15 minutes, knead thoroughly for 3 to 4 minutes. You should be able to gather into a smooth ball.
- Let it rest another 5 minutes and give it a good knead.
- You can shape the dough into balls over a piece of parchment paper and then roast them until a little puffy and crisp.
- I personally do not mind the scraggy edges but with some patience you can get them into smoother rounds.
- When starting out, you may add in 3 to 4 tablespoons whole wheat flour to the dough. Naturally, that will add gluten to the dough.
Now, the bread is naturally gluten-free and vegan. In Punjab, and in my house we serve it with a good pat of butter. I leave it to your judgement and restainst to see if you want to skip that. After all, don’t tell me that I did not warn you.
Actually, drizzling some EVOO would be slightly different in terms of the flavor profile but will keep it vegan. These flatbreads are meant to be a little crisp and usually served with soft comforting foods. And they are rolled out a little thick for both heft and body.
Another flatbread featuring chickpea flour, includes the missi roti and for a more contemporary take on cornbread try this cheddar maple cornbread.
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Makki ki Roti is a classic Indian flatbread made with stone ground cornmeal. It is traditionall served with mustard greens.
Ingredients
- 1 and 1/2 cups corn flour (see notes on the post on the flour)
- 1 teaspoon salt
- 1/2 teaspoon cayenne powder
- 2 tablespoons oil
- 1/2 cup warm water (more if needed)
- Optional salted butter to serve
Instructions
- Place the corn flour, salt, cayenne powder and oil in a mixing bowl. Rub evenly to mix well.
- Gradually add in the warm water and mix well to form a soft dough, it might not completely bind at this point.
- Let the dough rest for about 10 to 15 minutes. Knead well with your hands for about 4 to 5 minutes. It should be smooth and shape into an even ball.
- Let it rest for another 5 minutes and break into smaller balls. About 8.
- Place a cast iron griddle on the fire.
- Cut a piece of parchment paper. Shape and flatten the balls with your hands and then use a rolling pin for the final roll.
- You will roll out to a 4 inch circle. Place on the heated griddle. Allow the flatbread to cook on medium heat, it will puff up in spots. You want to cook until it has a comfortable bunch of brown spots around the bread.
- While this is cooking you can roll out the next roti.
- Continue this process until all the flatbreads are made Serve hot with a little butter or olive oil.