Tandoori Makki ki Roti

A flat bread made with cornmeal, a staple food in North India, best accompanied with Sarson ka saag, dollops of white butter and a glass of chaas. Don't forget to check out the recipe of sarson ka saag on our channel! This recipe is from FoodFood TV channel

By Sanjeev Kapoor 04 Feb 2021 in Recipes Veg

New Update

Main Ingredients	Coarse corn meal, Salt
Cuisine	Punjabi
Course	Breads
Prep Time	0-5 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Tandoori Makki ki Roti

2 cups Coarse corn meal
to taste Salt
to serve Fresh home-made white butter

Method

Pour some water into the lower part of the gas oven tandoor, place the perforated plate over it, cover it with the lid and let it heat.
Take cornmeal in a mixing bowl, add salt and mix well. Make a well in the centre, pour a little warm water and mix with your hand.
Add more warm water enough to knead into a semi soft dough.
Dampen your palms, take small portions of the dough, pat them into a round and slightly thick rotis and place them in the tandoor and cook. After 2-3 minutes, turn them over and let them cook till well done.
Stack the rotis one over the other on a serving platter spreading white butter after each roti and serve hot.

Nutrition Info

Calories	455
Carbohydrates	88
Protein	14.7
Fat	4.7
Other Fiber	15.8

#Salt