Makki Di Roti Recipe | Traditional Punjabi Cornmeal Flatbread for Baisakhi

Ingredients:

• 2 cups makki ka atta (cornmeal/maize flour)

• Warm water (as needed)

• Salt to taste

• 1 tsp ajwain (carom seeds) – optional

• Ghee or butter for serving

Instructions:

1. In a large mixing bowl, combine makki ka atta, salt, and ajwain.

2. Gradually add warm water and knead gently to make a soft dough. The dough will be slightly crumbly, so knead small portions at a time.

3. Divide into equal portions and shape into balls.

4. Place a plastic sheet or butter paper on a rolling board, flatten each ball using your fingers or gently roll it out using a rolling pin to about 5-6 inches in diameter.

5. Heat a tawa (griddle) on medium heat. Carefully lift the roti and transfer it to the hot tawa.

6. Cook each side for 1-2 minutes, flipping gently, until golden brown spots appear.

7. Serve hot with a dollop of ghee or butter, best paired with Sarson Ka Saag.