Makki di Roti - Cornmeal Bread

Bread made from Corn - great look, delicious taste! Try it yourself!

How to make Makki di Roti

Put the flour into a big bowl and slowly add the water while starting to knead. Knead the dough well for about five minutes and mix all the water into it. Your dough is ready when it doesn’t stick to your hands or the bowl anymore.

Now you can start tearing off pieces, about the size of golf balls. Take one of these balls and roll it out. It won’t get as thin as with a normal wheat flour roti. It is fine if it stays a bit thick – it will taste great!

As I told you, we prepare this bread on fire. For that, you first need to place it on a pan, let it get slightly cooked from one side, until it is dry there, then turn it around and do the same for the other side. When it is not sticky from both sides anymore, transfer it to the fire, placing it on the hot coals. Turn it repeatedly to keep it from burning until it is brown from all sides. Before serving, one usually put a bit of ghee onto one side of the roti.

If you don’t have an open fire, you can of course also make the bread on a pan, like a parantha. Place it in the pan on medium heat, as described above and let it get dry on one side. Turn it around and let the other side get dry as well while you spread a small amount of ghee on the upper side with a spoon. Turn the bread around and spread a bit ghee on the side which is now up. You will need to turn it a few more times, pressing slightly on the top of the bread to let it get baked properly. Here, too, you are done when the bread is brown.

Take it off and serve it warm with a dip, a full meal or vegetables – you’ll love it!