Punjabi Indian · India

Cumin and Fennel Punjabi Makki Di Roti

Name: Cumin and Fennel Punjabi Makki Di Roti
Total time: 32 min
Yield: 8 servings
Cuisine: Punjabi Indian
Ingredients: 200g cornmeal (makki ka atta); 100g wheat flour; 1 tsp salt; 100ml water; 2 tbsp ghee; 1 tbsp oil; 1 tsp ground cumin; 1 tsp fennel seeds

A warm and slightly sweet variation with cumin and fennel seeds for extra flavor.

32 minutes8 servings

Method

Mix cornmeal, wheat flour, and salt in a bowl. Gradually add water to form a soft dough.
Add ground cumin and fennel seeds with the dough ingredients during preparation.
Knead the dough for 5 minutes, then let it rest for 10 minutes.
Divide into small balls, flatten into rounds, and cook on a hot griddle until bubbles form.
Brush with ghee and oil, then cook briefly on both sides until golden.

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