People consume rotis made of wheat flour in their everyday life, which are nutritious and beneficial. However, as winter arrives, many prefer rotis made of millet flour like bajra and makki (maize). Makki ki roti is particularly popular as it helps keep the body warm and aids digestion.
But most people struggle to make soft makki ki rotis, which often turn out hard, stiff, and difficult to eat. Do you face the same issue? If your maize rotis never turn out soft, here are some simple tips to make them perfectly.
Easy Tips to Make Soft Makki ki Roti
Blend With Wheat Flour: Maize flour doesn’t bind as well as wheat flour, making it difficult to roll. Mix half-a-cup of wheat flour with every two cups of maize flour while kneading. Adding more than this can dilute the flavour of maize. For a vibrant colour, mix a little turmeric into the flour.
Use Warm Water For Kneading: Avoid cold water when kneading maize flour. Use warm water and let the dough rest for a while before rolling. This helps improve its texture.
Add Oil Or Ghee: Adding one tablespoon of oil or ghee while kneading makes the dough softer and easier to handle. It also prevents sticking and cracking when rolling the rotis.
Roll with Care: Roll the dough into medium-sized balls, then flatten them carefully using a little wheat flour. Avoid making them too thin or too thick.
Heat a pan well before placing the rolled roti on it and serve hot makki ki roti with ghee or butter, alongside sarson ka saag or your favourite winter vegetables for a wholesome, warming meal.
