Makki di roti

Treść dostępna tylko w języku angielskim

Makki di roti is a flat, unleavened Punjabi bread made from corn meal, primarily eaten in Punjab region in the northern part of the Indian subcontinent. Like most rotis in the Indian subcontinent, it is baked on a tava.

Literally, makki di roti means "bread of maize" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less cohesive strength — which makes it difficult to handle.

Makki di roti is generally made during winter in Punjab and is often accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk. Similarly, in Himachal and Punjab, it is eaten with saag (from shaak for vegetable in Sanskrit) and also Maah (Urad) daal.