Name: Makkai ki roti with makhan (Corn flatbread with homemade butter)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 6
Cuisine: Pakistani
Ingredients: 1½ tbsp homemade makhan butter; 1 pinch salt; 2 tbsp ghee; ½ tsp caster (superfine) sugar; about 50 ml/2 fl oz/scant ¼ cup water; 100 ml/3½ fl oz/scant ½ cup buffalo milk if available (or double/heavy cream); 400 g/14 oz/3½ cups cornmeal or fine polenta

Preparation info

Makes
6

Difficulty
Easy
Ready in
30 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Traditionally eaten in the Punjab province, this unleavened corn bread is a staple in rural villages. It can be topped with mustard pickle, or freshly made makhan butter (made from buffalo milk or cream).

Ingredients

400 g/14 oz/3½ cups cornmeal or fine polenta
1

Method

Mix the cornmeal, salt and sugar together in a large bowl with a fork. Add enough water to make a soft dough. Knead lightly then cover and allow to rest for 10 minutes.

To make the makhan, put the milk or cream into a plastic container with a lid, seal with the lid and shake vigorously until it comes together to form a thick butter-like consistency: about 6–8 minutes of shaking. You can