Pure Punjabi Makki di Roti Mix Method Instructions
Welcome to your instructions for
The Pure Punjabi Makki di Roti (Corn Chapatti) meal kit sachet
The Pure Punjabi Makki di Roti (Corn Chapatti) meal kit sachet
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished bread.
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Makki di Roti Instructions
Makki di Roti is traditional accompaniment to the dish Saag (spiced mustard leaves). This bread is not normally seen outside the family home (ie. not often seen on restaurant menus), and is a very traditional, hearty bread. It is also, by chance, naturally gluten-free.
This mix will make 4 Makki di Roti (cornmeal flatbreads)
Prep time: 10 minutes
Rest time: 10 minutes
Cooking time: 20-25 minutes
1 sachet of Pure Punjabi Makki di Roti mix
Between 60ml and 120ml boiled water
Butter, for buttering cooked flatbreads (or non-dairy spread if lactose intolerant or vegan)
You will also need 2 large pieces of parchment paper ( if you want to use our easy learner method)
Method:
Start heating a flat plate or wide frying pan over a medium heat.
1. Pour the entire contents of the Makki di Roti sachet into a bowl. Using a fork, gently pour in the boiling water, a bit at a time, into the bowl. Stir until you can start to form a dough Once you have a firm dough, stop pouring in the water and then knead it as soon as you can handle the hot dough. *Note: This dough is kneaded and handled while hot, so start handling it straightaway, according to your tolerance for touching heat.
2. Take the dough and divide it into 4 equal portions. For the next step you can either use the traditional method or the easy learner method...
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Traditional method
Take one of the pieces of dough, form it into a round and start to press it between both of your hands. Start flattening the dough between the palms of your hand.
As the flattened dough turns into a bigger disc, start to rotate it in between the palm of your hands, whilst flattening it. This motion is like a pressing/close clapping motion. The dough can start to fall apart so don't rush this process, take your time flattening it between your hands. See the images below of Safia doing this method.
Once the disc is between 3mm and 4mm thick, you are ready to move onto step 4.
Easy learner method
Take one of the large pieces of parchment paper, lay in on the work top and put one of the pieces of dough on top of it. Place the second piece of parchment paper on top of the dough.
Use a rolling pin to evenly flatten the dough, till the flatbread is roughly 3mm to 4mm thick. Once you've done this, move onto step 4.
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4. Put the flatbread on the hot plate/frying pan, and cook both sides till all the raw dough is cooked and you have light char marks. Butter once cooked and serve hot.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi makki di roti’ on social media and tag as @PurePunjabiLtd so we can see!
* Tip: Only want to eat 1 or 2 portions at a time? Simply use a half (or quarter) of the sachet mix, and adjust the remaining ingredients accordingly.
Makki di Roti is a delicious and special bread, which is rarely seen nowadays. It is traditionally always eaten with Saag, (the dish of spiced mustard leaves, spinach and fenugreek) and is a hearty farmer's dish - keeping you fit and strong (..in such a delicious way). This bread goes perfectly with our Saag Mix.
2. Take the dough and divide it into 4 equal portions. For the next step you can either use the traditional method or the easy learner method...
______________________________________________________
Traditional method
Take one of the pieces of dough, form it into a round and start to press it between both of your hands. Start flattening the dough between the palms of your hand.
As the flattened dough turns into a bigger disc, start to rotate it in between the palm of your hands, whilst flattening it. This motion is like a pressing/close clapping motion. The dough can start to fall apart so don't rush this process, take your time flattening it between your hands. See the images below of Safia doing this method.
Once the disc is between 3mm and 4mm thick, you are ready to move onto step 4.
Easy learner method
Take one of the large pieces of parchment paper, lay in on the work top and put one of the pieces of dough on top of it. Place the second piece of parchment paper on top of the dough.
Use a rolling pin to evenly flatten the dough, till the flatbread is roughly 3mm to 4mm thick. Once you've done this, move onto step 4.
______________________________________________________
4. Put the flatbread on the hot plate/frying pan, and cook both sides till all the raw dough is cooked and you have light char marks. Butter once cooked and serve hot.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi makki di roti’ on social media and tag as @PurePunjabiLtd so we can see!
* Tip: Only want to eat 1 or 2 portions at a time? Simply use a half (or quarter) of the sachet mix, and adjust the remaining ingredients accordingly.
Makki di Roti is a delicious and special bread, which is rarely seen nowadays. It is traditionally always eaten with Saag, (the dish of spiced mustard leaves, spinach and fenugreek) and is a hearty farmer's dish - keeping you fit and strong (..in such a delicious way). This bread goes perfectly with our Saag Mix.