Makai ki roti is generally made during the winter-time in Punjab and Rajasthan. It is perhaps best known when accompanied with Sarson ka saag (cooked mustard green leaves). This is the Rajasthani version of ‘theplas’ with the difference that maize flour is used here instead of wheat flour. I am sharing recipe that my mom makes pretty often during winter season. The standard menu at our home was Makki ki Roti (Corn flour flatbread), Urad dal (lentil) or Arbi curry (Taro root curry), Gud (Jaggery), last but not least Chaas (Buttermilk). Now you can imagine how delicious your lunch or dinner going to be when you prepare this dish with any curry. Enjoy !!!!Ingredients:
- 2 cups Maize/Corn Flour
- 1/2 teaspoon salt
- 1 1/2 cup warm water
- 1 tablespoon of Ghee or butter spread over the roti.
Combine all the ingredients to form smooth dough.
Cover and allow to rest for 5-10 minutes.
Flatten the dough by patting it using fingers and palm.
Then sprinkle some dry flour and patt on the slight flattened dough and patt again to make round about 6 inches big.
Heat an iron pan or tava, take about lime size ball each time and press between sheets of
plastic using a heavy flat pan or plate.
Peel out and roast on hot tava (pan) about a minute each side, should puff up nicely.
Spread a drop or two of butter/oil all over the roti.Serve warm with saag or dal or any curry.