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A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
For 4 servings
Prepare the Dough
Divide and Shape
Roll the Roti
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A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
This punjabi recipe takes 35 minutes to prepare and yields 4 servings. At 447.38 calories per serving with 9.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Roti
Serve
Add 1/2 cup of finely chopped fresh fenugreek leaves (methi) and 1 finely chopped green chili to the dough for an aromatic and flavorful twist.
Mix 1/2 cup of grated and squeezed white radish (mooli) into the flour before kneading. This adds moisture and a mild peppery flavor.
Incorporate spices like 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 2 tbsp of finely chopped cilantro into the dough for a spicier version.
Made from maize flour, this roti is an excellent choice for individuals with gluten intolerance or celiac disease, offering a delicious and safe bread alternative.
Maize flour is a good source of fiber, which promotes healthy digestion, prevents constipation, and helps in maintaining a healthy gut microbiome.
The complex carbohydrates in maize flour are digested slowly, providing a steady release of energy that keeps you feeling full and energetic for longer periods.
Corn contains antioxidants like lutein and zeaxanthin, which are beneficial for eye health and may help reduce the risk of age-related macular degeneration.
Breaking is a common issue with gluten-free flour. It can happen if the dough is too dry or not kneaded well. Ensure you use warm water and knead until the dough is smooth and pliable. If it still breaks, the parchment paper method is very effective.
It is not recommended to make the dough in advance. Maize flour dough tends to dry out and become stiff if left to rest for a long time, making it very difficult to roll. It's best to knead the dough just before you plan to make the rotis.
Yes, Makki ki Roti is quite healthy. It is naturally gluten-free, rich in dietary fiber which aids digestion, and provides complex carbohydrates for sustained energy. However, it is calorie-dense, especially when served with a lot of ghee or butter, so portion control is key.
One Makki ki Roti (approximately 55-60g) contains around 150-170 calories, depending on the amount of ghee used for cooking. This count is for the roti itself and does not include any additional butter served on top.
Makki ki Roti is best eaten fresh. However, if you have leftovers, wrap them in aluminum foil and store them in an airtight container. You can reheat them on a tawa with a little ghee or in a microwave for a few seconds. They might be slightly drier than when fresh.