Makki Ki Roti

Page 109

Cuisine: Indian | Course Type: Breads

(1 review)

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Recipe Review

I've been wanting to make this for over a year and finally got it done to accompany another Indian recipe for sweet potato cakes. It was worth trying. It went very well with another Indian recipe in the book for Sarson Ka Saag, sauteed mustard greens and chiles. The roti was a great accompaniment to the greens and the combo, as I understand it, is a common truck stop food in India. The roti was very easy to make. If you have any experience with quickbreads, especially tortillas, then these will be familiar. In fact, I used my tortilla press to make them, instead of rolling them out by hand. Before using the press, I did roll the dough up in plastic wrap to make evenly sized cylinders, which were then cut in 5 pieces. I learned this technique the first time I made freezer cookies a few years ago. It's helpful for getting even sizing. The roti are spread with melted butter while preparing, which makes them extra tasty. They made a great vessel for sccooping up the saag. I understand now, why they're so popular. A slightly different recipe for these is also located in "660 Curries." The instructions for that one recommend using either regular cornflour or masa dough along with the atta flour. I was happy to see that as I'm very familiar with masa. I will give that a try as well, and report here on Cookbooker.

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