Makki di Roti Dough (Winter Special)

Prepared in Mahaa Multi Kadai | Served with Saag in Casseroles

A traditional Punjabi winter staple made easier by steaming and resting makki di roti dough in Mahaa’s Multi Kadai. Gentle steam softens the dough, making gluten-free flatbreads easier to shape and perfectly paired with hot sarson ka saag served in Mahaa casseroles.

Cookware Used

• Mahaa Multi Kadai – for steaming & resting dough

• Mahaa Stainless Steel Casserole – for serving hot saag

Ingredients

For Makki di Roti Dough

• Makki ka atta (maize flour) – 2 cups

• Warm water – as needed

• Salt – to taste

• Ghee – 1 tsp (optional)

For Serving

• Sarson ka saag (prepared separately)

• White butter / ghee – optional

Method

Prepare & Steam the Dough

1. In a bowl, mix makki ka atta and salt.

2. Add warm water gradually and bring together into a soft dough.

3. Place the dough in a steel bowl or directly inside the Mahaa Multi Kadai.

4. Add water to the kadai base, cover, and steam on low heat for 8–10 minutes.

5. Switch off heat and let the dough rest covered for another 5 minutes.

Steaming helps hydrate the flour evenly, making gluten-free dough easier to handle.

Shape the Rotis

1. Divide dough into portions while still warm.

2. Shape using palms or between parchment sheets.

3. Cook on a hot tawa till golden spots appear on both sides.

4. Finish with ghee if desired.

Serving Suggestion

• Serve hot makki di rotis with sarson ka saag

• Keep saag warm in a Mahaa casserole for extended family meals

• Pair with jaggery, butter, or sliced onions

Why Mahaa Works

• Multi Kadai allows gentle steaming + resting

• Even heat prevents dough drying

• Stainless steel is food-safe and non-reactive

• Casseroles retain heat, perfect for winter saag

• Ideal for traditional, slow winter cooking