Vegan Makki ki Roti Recipe

Picture this. Makki ki Roti, fresh and hot served with warm sarson ka saag (mashed mustard greens) and lemony dal on a cold winter night! Doesn’t it sound divine?

This famous Punjabi flatbread made with maize flour is traditionally flattened on the palm. One acquires this skill over time with practice while having a lot of fun trying.

Maize flour is slightly yellowish in colour. It is made by coarsely grinding corn kernels.

Make this a-MAIZE-ing flatbread and send us pictures because we would love to see them and drool.

Whole Food Plant Based Makki Ki Roti Recipe

Course: Course 3: Grain Dishes for Lunch & Dinner Means
Cuisine: Punjabi Recipe from North India
Prep Time: 15 minutes
Cook Time:10 minutes
Servings:

INGREDIENTS

1 1/4 cup Makki ki Atta / Maize Flour coarsely ground
1/4 cup Flaxseed Powder
1/2 tsp Caraway Seeds / Ajwain, crushed
2 tsp Kasuri Methi / Dried Fenugreek Leaves
1/2 cup Water

INSTRUCTIONS

1. Heat water until it boils.
2. Add all the dry ingredients in a big bowl and mix. Add boiling water little by little and knead into a soft dough. You may require only 1/4 cup, depending on the flour. Use as much as required. Knead well.
3. Use dry flour and roll the dough into flatbreads. A parchment paper or reusable silicone or plastic sheet can be used to roll the dough to avoid sticking or breaking.
4. Heat an iron tawa and cook the rotis on both sides till it is well cooked and with a few light brown spots on both sides. It can be cooked on tawa and then directly on fire similar to wheat phulka as well.
5. Serve with Sarson ka saag!

Plant Based Chef Pro Tips for Best Makki Ki Roti Recipe

1. Grated radish or other vegetables can be added to dough.
2. Make sure the rotis are cooked well, but not browned or burnt.
3. Turmeric powder can be added as well.

Nutrition Science Highlights for WFPB Makki Ki Roti Recipe

1. Why whole grains? Whole grains are healthier than refined grains such as white rice, refined flours, maida, rava, etc., as the bran layer is intact, with all its vitamins, minerals, and phytonutrients. Whole grains have been found to be protective against a whole range of chronic diseases, including heart disease, diabetes, and lifestyle-related cancers.
   Why cool grains? When cooked grains are allowed to cool on the counter or in the fridge, the starch crystallises to form resistant starch. This can be eaten by our good gut bacteria and also reduces the glycemic index (the rate at which glucose is absorbed), making the whole grain even healthier. For the same reason, parboiled whole grains can be used as well.
2. Why flaxseed powder? Whole grains are super healthy foods, but whole grain flours, not so much. Because of a smaller particle size, the starch from ground up grains gets absorbed much faster than from intact whole grains, causing a glucose spike and insulin spike in the blood. This is why we recommend coarsely ground whole grains as against finely ground whole grains. When we cook dishes using whole grain flours, it is wise to add an ingredient that makes the dish sticky and slows down absorption. Flaxseed is a perfect addition for making rotis. In addition, flaxseed contains high levels of omega 3 fats and cancer-fighting lignans. For the same reason, eating grain flour dishes with pulses and legumes, such as roti and dal, is a great idea too.
3. What's wrong with roasting? The brown color we get on roasting whole grains, tubers, legumes, or nuts is due to the formation of carcinogenic AGE compounds. We can reduce the formation of these compounds by roasting on a low flame, adding spices and herbs, and removing browned portions of rotis / flatbread before serving and enjoying them.