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Makki Ki Roti

Hello again and no this is not hot water bread or sullititos but it is made quite similar. In the northern parts of India and in Pakistan especially everyone nearly eats this with saag which is an Urdu word meaning greens. So yes it is IndoPak soul food. It is a very simple recipe and all you need to do is fill up your tea kettle and turn heat on to high and when it whistles shut off your stove.

Take 1 1/2 cups of fine cornmeal and add it to a bowl. This you can buy at any market selling ethnic groceries. Goya makes this type of item and you may want to check Indian and Pakistani stores too. To this you add enough hot water to this and stir with a spoon a little at a time. Actually I eyeball everything. I do not measure. Something I inherted from my paternal grandmother even though I do not remember her because I was so young when she left here.

Let it cool so you can handle it with your hands to make the dough. In the mean time use a huge wooden spoon to stir. It must be a thick dough. When the dough is made take 1 sheet of either wax paper or plastic wrap and break off a piece of dough slightly bigger then a golfball and shape and roll it around in your hand with your hands coated with coconut oil. Add some of this too on the piece of plastic wrap or wax paper when you have a circle shape of dough in your hands then flatten it with your hands slightly then keep pressing the dough to flatten it until it becomes big like this in the picture above. Heat up your tawa on high heat until it gets hot and then 1 tsp of coconut oil on the tawa and let it melt then add the raw roti to the tawa and let it cook for 20 seconds or until you see brown around the edge and gently fllip to cook on the other side for another 20 seconds. Repeat until there is no more of this dough left and it is eaten also with turnips either with or without meat too and consumed with lasi.

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