Maki and Methi Ki Roti – An all time favourite Breakfast bread with Youghurt and Butter. This is the famous Punjabi Roti which is quite popular in Punjab and North India. Highly nutritious and Glutten Free.

Ingredients

1. 2 Cups Corn Meal ( Maki Ka Atta ) Don’t confuse it with cornflour.
2. Water 1 cup
3. Oil or Butter 1 table spoon
4. Chopped Methi leaves 2 Table Spoons ( or use 2 table spoons of Dry Kasoori Methi leaves)

Preparation

This could be a challenge to novice to prepare it but practice makes a person perfect cook !

1.  Heat the water to boiling.
2. Take a mixing bowl and add the Maki ka Atta and make a well in the center  and add the SALT in it.
3. Add the boiling water in it.
4. Mix the dough with a wooden mixing spoon.
5. Also add the Methi leaves in it
6. Once it cools down knead it with hands.
7.  Now rolling this into Roti is a challenge as you can not use dry flour for dusting so it will tend to stick to the surface.
8.  Make a ball of the dough and try rolling it with a pin to give it a circular shape and then expand it b patting it by hands.
9.  The thickness of the roti should be like a Pan Fried Pizza Base.
10.  The Size should be about 6 inches in diameter.
11.  Put in to a heated Tava or a fry pan and cook.
12.  Turn sides when golden brown.

Serve the Maki Ki Roti with Dahi ( Yoghurt) and some ginger pickle.

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