Makki di roti
|Place of origin||Indian subcontinent|
|Main ingredients||Corn flour|
|Cookbook: Makki di roti Media: Makki di roti|
Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi), مکی دی روٹی (Shahmukhi), मक्की दी रोटी (Devanagari)) is a flat, unleavened Punjabi bread made from corn flour, primarily eaten in Punjab region of India and Pakistan. Like most rotis in South Asian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine.
Literally, makki di roti means "bread of corn" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength — which makes it difficult to handle. Due to this, making makki di roti is more difficult than the usual roti made from wheat flour.
Makki di roti is generally made during winter in Punjab and is perhaps best known when accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk. Similarly, in Uttar Pradesh and Bihar it is eaten with spinach, yogurt and added butter. Typically, the flour is kneaded with cold water in India, but if made at home in an English kitchen, then hot water from a kettle is used.
- Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. pp. 797–799. ISBN 978-0-307-81612-2.
|Wikibooks Cookbook has a recipe/module on|
- "Makki di roti' and 'sarson da saag' losing its sheen in Punjabi platter". Hindustan Times. January 14, 2015. Retrieved May 5, 2015.
- "This winter, Makki ki Roti is out of reach". NDTV. November 21, 2009. Retrieved May 5, 2015.
- "Winter recipe: Sarson da saag, makki di roti". The Times of India. January 17, 2015. Retrieved May 5, 2015.
- Marwaha, P. Shakahaari (in Dutch). Xlibris Corporation. p. 149. ISBN 978-1-4771-7170-7.