Corn Bhakri / Makke ki Roti. Makki Di Roti is a Corn Flour or Maize Flour Bread made espcially in winters and best served with Sarson Ka Saag (Mustard leaf mash). This bread is an unleavened flatbread that is gluten free. Makki di roti is a flat unleavened Indian bread made from cornflour and primarily eaten in Northern India.
It is a popular punjabi flat bread made from corn flour and generally served with sarson da saag.
Traditionally make ki roti is prepared by flattening a dough ball into round shape by repeatedly pressing it in-between palms in.
Makki ki Roti recipe is a classic Punjabi corn meal flat bread that is can be made plain or flavored with ajwain or even green chillies and ginger.
You can have Corn Bhakri / Makke ki Roti using 4 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Corn Bhakri / Makke ki Roti
- Prepare 3 tbsp of maize flour.
- Prepare 1 Pinch of salt.
- You need 2 tbsp of Hot water.
- You need 1 tbsp of butter.
Serve the delicious Makki Ki Roti along with Sarson Ka Saag and serve it as a weeknight dinner during the winters months. If you like Parathas, Rotis and. Makki Ki Roti - a winter staple in North India. This flatbread is gluten-free and is made with corn flour.
Corn Bhakri / Makke ki Roti instructions
- First sieve flour and add pinch of salt..
- Add water with spoon. It needs around 2tbsp of water. Add additional in case need..
- Now knead hard the dough until it form smooth texture..
- Now sprinkle some flour on base and dust your hand with flour and make bhakri of it. And gently place it on hot tawa..
- Brush top with water. When top dries, flip it. Once you see black spots on bhakri, brush bhakri some butter. And serve it..
Makki ki roti can be little tricky to make. It uses makki ka atta (maize flour/corn flour) which is a gluten-free flour and as with any gluten-free flour, the trick lies in rolling and cooking it properly. Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread. Note: Makki ki roti is little hard to roll that is the reason I decided to use potatoes.
