Makki Di Roti
Ingredients
Directions
Prepare the dough
Heap the cornmeal in a pat so it forms a hill.
Make a well in the cornmeal.
Pour a small quantity of lukewarm water into the well and mix the cornmeal and water into a dough.
Add water in small quantities to keep the dough moist.
Sprinkle extra cornmeal if the dough becomes sticky.
Add the softened butter and knead the dough.
Shape the roti
Take a small hand-sized portion of dough and roll it into a small ball.
Flatten the ball between palms, wetting the hands to help the dough stretch.
Rotate the dough while flattening to keep the thickness even.
If cracks appear, press them at the rims.
Wet fingers and palm to spread and shape the roti.
Aim for an evenly thinned roti.
Cook the roti
Place the roti on the preheated tawa.
Let the roti cook, watching the color change as water evaporates.
Move the roti to the other side when ready.
Press moist areas with a dry cloth.
Judge when to flip the roti.
Ensure the roti is fully cooked, with no moist areas.
Accept slight burning as normal.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Cornmeal
- Forms the dough's main body and gives the roti its grainy, sturdy texture.
- Lukewarm water
- Hydrates the cornmeal so it binds into a pliable dough that can be flattened.
- Unsalted butter
- Adds fat that softens the dough, making it smoother and easier to stretch.
The step that matters
Keep the dough moist but not sticky. Cornmeal lacks the gluten that holds ordinary dough together, so it cracks when dry and sticks when wet. Adding water gradually and dusting with cornmeal keeps it workable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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