Transport your kitchen to the heart of a rustic Indian village with this incredible Makki ki Roti recipe! Forget the dry, crumbly corn flatbreads you might have tried before. By blending traditional corn masa harina with whole wheat flour, we unlock the secret to a dough that’s a dream to handle. The result? Wonderfully soft, pliable, and earthy rotis, speckled with a hint of green chili, that are perfect for scooping up your favorite curries and dals. Let’s get cooking!
Ingredients
• Masa Harina: 6.35 oz / 180 g
• Whole Wheat Flour: 2.5 oz / 70 g
• Warm Water, approx. 100°F / 38°C: 8.5 oz / 240 g
• Green Chilies, seeded and finely minced: 2 teaspoons / 0.35 oz / 10 g
• Melted Ghee or Butter: for brushing, optional
Instructions
1. In a large bowl, whisk together the masa harina, whole wheat flour, and finely minced green chilies. Gradually pour in the warm water, mixing with your fingers until a soft, pliable dough comes together. It should feel moist but not sticky. Knead for a minute, form into a ball, cover with a damp cloth, and let it rest for 15 minutes.
2. Heat a tawa or cast-iron skillet over medium-low heat. Divide the rested dough into 12 equal portions (about 1.5 oz / 42 g each) and roll them into smooth balls. Keep the dough balls covered. Place one ball between two sheets of parchment or waxed paper and press it into a 6-inch round using a tortilla press or the bottom of a heavy pan.
3. Carefully place the pressed roti onto the hot tawa. Cook for about 45-60 seconds until light brown spots appear. Flip and cook the other side for another 30-40 seconds. Flip again and gently press the surface with a folded kitchen towel to encourage it to puff up.
4. Once the roti is puffed with golden-brown spots on both sides, transfer it to a cloth-lined container to keep warm. Brush with melted ghee or butter, if desired. Repeat with the remaining dough and serve immediately.
Nutritional Information
• is an estimate and will vary based on the specific and serving size used.
Pro Tips
• The dough should be soft and pliable, like play-doh. If it cracks when you form a ball, it’s too dry; add a teaspoon of water at a time until it’s smooth.
• Maintain a consistent medium-low heat. If the tawa is too hot, the rotis will burn on the outside before cooking through. If it’s too cool, they won’t puff up.
• Stacking the cooked rotis in a cloth-lined container is crucial. The trapped steam keeps them wonderfully soft and warm until you’re ready to serve.
