How to Make Makke Ki Roti: Eating maize roti and mustard greens in the winter is a delight. The combination of these two is simply amazing. Everyone loves maize roti and mustard greens in the cold. However, many people face difficulty rolling the maize roti, as it breaks repeatedly while rolling. Furthermore, it doesn't get cooked properly, breaking right on the pan. If this happens to you, try these simple tips from Master Chef Pankaj Bhadouria. Let's learn how Chef Pankaj makes maize roti and how he kneads the dough so it doesn't break while rolling.

Maize roti won't break while rolling. Do this.
Chef Pankaj Bhadouria shared a video on his Instagram, explaining a simple method for making maize roti. He says that making maize roti isn't an easy task, but if you keep a few simple things in mind, it will turn out perfectly without adding flour or gram flour. Let's discuss what you should add to the dough for maize bread and how to knead it.

Ingredients: 2 cups of maize flour and a little salt. Combine the flour and salt in a bowl and mix thoroughly. Now, prepare to knead the dough.

1. Some people use cold or normal water to knead the dough. Don't do this. Use warm water to knead the maize bread dough.

2. Knead the dough only when you want to eat, that is, shortly before making the bread. Don't leave the dough kneaded two to three hours in advance. Don't let the dough rest at all.

3. Use a plastic sheet or greased paper to make the bread. Never roll the maize bread dough with a rolling pin. The best way is to place the dough on a plastic sheet or greased paper and pat it into a round shape with wet hands. Now, while still on the paper, turn the bread onto the pan.

4. Cornbread should not be baked over high heat; otherwise it will remain uncooked. Turn the pan over on medium heat. Even on a medium flame, bake it over medium heat. Perfect cornbread is ready, without adding gram flour or regular flour to the dough.

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