Makki Di Roti/ Cornmeal from Maize Flour

  It was again one of those rare days when unplanned things go well. B getting naustalgic remembered how well his mother used to make him those traditional food. He went on with all those desi food, finally asking me if I could make makki di roti for him. I am still to figure out if he posed me with a challenge, pull my leg Or it was just a casual question which met with an instant reaction. I jumped with a YES! (I had to prove it to him I can cook good if not better).

And so I finally this got the maize flour and secretly called my mother in law back home. She gave me the step-by-step recipe. I had to create something close enough if not exact. I know what you are thinking, but I can go to any level to prove myself when its between me and him.

Heres how I was instructed

Ingredients

3 cups Maize * (available in Indian stores by name of makki atta)

Salt to taste

Hot water to knead the dough

Method

Mix the all the dry ingredients together.

Make a hole in the middle and pour hot boiling water to it. Mix it lightly with a spatula (you dont want to burn your hand). Let it sit for few minutes or until you can handle the dough. Why hot water? Well, a friend once informed me that this helps the flour to settle well and also makes it easier to flatten it without getting the edges all frazzled looking. I am not sure but I think I used about 1/2 -3/4 cup of water. Make sure you add carefully. You want a thick smooth dough which is not too tight or soggy. You should be able to shape the dough into a ball without it sticking all over your palm.

Knead it well until smooth.

Divide the dough into small balls.

Flatten it slightly with your palm .It is nearly impossible to roll this out using a rolling pin.

I usually flatten it to a size which fits my palm. I do that to make it easier for me to transfer this to a tawa

(griddle).

Now very slowly transfer the pancake on to your palm. Be careful since the dough can break easily at this point. Thats why the one fitting in your hands will make this easier.

Now drop this on to a hot (med-high heat) pan. Drizzle some ghee all around it.

Turn it on the other side after about 3-4 minutes of cooking or when you see it turn a deeper shade of yellow and brown red spots.

Serve hot topped with some ghee. Keep your dieting for some other time since this dish needs it for that classic touch. And ohhh yes dont forget the daal.!! :)