Pakistani
Makai ki Roti
A rustic Pakistani cornmeal flatbread, patted by hand and cooked on a hot tawa until lightly charred at the edges. It is traditionally served warm with a little ghee or butter, especially alongside saag.
Watch it madeCook with sarabjit · 6:53
Ingredients
- Makai ka atta1 1/2 cups
- Salt1/2 tsp
- Warm water3/4 cup, as needed
- Ghee or white butter2 tsp
- Extra makai ka atta, for dusting2 tbsp
Method
- Put the makai ka atta and salt in a wide bowl and mix them together with your fingers.
- Add warm water little by little, mixing and pressing the flour until it comes together into a soft, slightly moist dough.
- Knead the dough for 3 to 4 minutes while it is still warm, then cover it with a damp cloth and rest it for 5 minutes.
- Divide the dough into 2 equal balls and keep one covered while shaping the other.
- Dust a clean plastic sheet, banana leaf, or damp cloth with a little makai ka atta, place one dough ball on it, and pat it gently with wet fingers into a 6-inch round roti.
- Heat a tawa or flat griddle over medium heat until hot, then carefully lift the roti with the sheet and flip it onto your palm or directly onto the tawa.
- Cook for 2 to 3 minutes until the underside has brown spots and the edges begin to firm up.
- Flip carefully with a flat spatula and cook the second side for 2 to 3 minutes, pressing the edges lightly so the roti cooks evenly.
- Flip once more and cook for another 30 to 60 seconds until lightly charred in spots and cooked through.
- Brush the hot roti with ghee or white butter, then repeat with the second dough ball.
- Serve immediately while soft and warm.
Common questions
Can I substitute maize flour if I can’t find makai ka atta?
Yes, finely ground maize flour is the closest substitute. If it feels gritty, sift it first and add a spoon of whole wheat flour only if needed to help binding. Avoid cornmeal, which is too coarse for roti.
How long should I knead and rest the dough for the best texture?
Knead only 3 to 4 minutes while the dough is warm, just until it comes together and feels smooth enough to shape. Rest it covered for 5 minutes so the flour hydrates and the roti cracks less while patting.
Why does my makai ki roti crack when I try to shape it?
This usually means the dough is too dry or too cold. Add warm water a little at a time, keep the dough slightly moist, and shape it while still warm. If needed, dampen your fingers and patch small cracks gently.
Can I store makai ki roti and reheat it later?
Yes. Cool completely, then stack with a little parchment or cloth between rotis and refrigerate for up to 2 days. Reheat on a hot tawa with a few drops of ghee or white butter until soft and warmed through.
What is the best way to serve makai ki roti?
Serve it hot with sarson ka saag, fresh white butter, or ghee. It also pairs well with pickles, yogurt, or a simple onion-chili salad. Brush lightly with ghee right after cooking for the best flavor.