This Cornmeal flatbread recipe, a.k.a. Makki ki roti, has the shortest ingredients list, and you’ll need – Makki ka Aata: These flatbreads can be made with finely ground cornmeal or maize flour. Rolling and breaking or, tearing a coarse-textured flour will be challenging. Now, using your fingers, spread the dough ball. Move your fingers in a circular motion and pat the dough until it forms a large circle. Lift the plastic sheet from the top of the roti. Carefully transfer the roti onto your palm.

Greens: Use a combination of Mustard greens with other greens to reduce the bitterness from mustard. You can also make this saag with just mustards greens and spinach in the ratio of 2:1 if you can't find other greens. Both are easily available in grocery stores in the USA. You can also use a bag of mixed greens (spinach, mustard, collard, and turnip leaves).While maize is a term for corn, please note that makki ka atta is different than what we know as “cornflour” in India. What we call cornflour is known as “cornstarch” in different parts of the world, while makki ka atta is finely ground cornmeal. Divide the dough into equal portions and make dough balls. Cover the pieces with a clean kitchen towel, while you work with a single piece. SHAPE THE ROTI

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Recipe card

Heat tava / griddle and grease with butter. Place the bread on it and drizzle some more butter. Cook on medium high flame till one side is little browned. Then flip on the other side and drizzle some more butter. Cook until it becomes golden brown on both the sides. This atta also has the right texture needed for making moist juicy Makki ki rotis, just like India! 🙂

Sarson saag is a mildly spiced curry seasoned with very few spices that allow the flavor of the green to shine.Some find it slightly bitter due to the pungent mustard greens. But when cooked right this curry should not be bitter. Some other veggies that make a great addition and enhance the flavor of this roti are onions, green chili, ginger, carrots, green onions, green garlic, and cabbage. Makke ki roti is a flatbread made with makki ka aata. It is a type of flatbread or roti that is popular in the Punjab region of India. Maize flour is gluten-free and is used as a substitute for wheat flour in many gluten-free recipes. Use cornmeal or corn flour (makki ka atta) that is yellow in color. Do not use cornstarch which is white in color. These two are of different varieties.

Just before rolling, knead each dough ball again. This is an opportunity to add more water as needed to smoothen the ball and make it pliable for easier rolling and round rotis. Instant Pot: Close the lid with vent to sealing and cook on manual (pressure cook) high mode for 5 mins followed by natural release. Start the Instant pot on saute mode (low) (after pureeing the saag) or transfer the saag to a heavy-bottomed pot. Add Makki atta and mix until smooth.