Delight in Winter with Makke Ki Roti: Enjoying maize roti paired with mustard greens during the winter months is truly a treat. This combination is beloved by many, especially when the temperatures drop. However, rolling out maize roti can be challenging, as it often breaks apart. Additionally, it may not cook properly, leading to further frustration. If you find yourself struggling with this, take note of these helpful tips from Master Chef Pankaj Bhadouria. Let’s explore how Chef Pankaj prepares maize roti and kneads the dough to ensure it rolls out smoothly.

Tips to Prevent Maize Roti from Breaking:
Chef Pankaj Bhadouria recently shared a video on his Instagram, detailing an effective method for making maize roti. He emphasizes that while it can be tricky, following a few simple guidelines can lead to perfect results without the need for additional flour or gram flour. Let’s go over the necessary ingredients and the kneading process.

Ingredients: 2 cups of maize flour and a pinch of salt. Mix the flour and salt in a bowl thoroughly before kneading the dough.

1. Avoid using cold or regular water for kneading. Instead, opt for warm water to prepare the maize bread dough.

2. Knead the dough just before you plan to cook, rather than preparing it hours in advance. It’s best not to let the dough rest.

3. When shaping the bread, use a plastic sheet or greased paper. Avoid using a rolling pin; instead, place the dough on the plastic or paper and gently pat it into a round shape with wet hands. Then, transfer the bread onto the pan while it’s still on the paper.

4. Cook the cornbread over medium heat to ensure it cooks thoroughly. Baking it on high heat may leave it undercooked. A medium flame is ideal for achieving perfectly cooked cornbread without the addition of gram flour or regular flour.

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