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How To Make Soft Makki Ki Roti: Sometimes corn roti breaks, sometimes becomes hard and sometimes becomes so dry that the fun of eating is lost. People think that making corn bread is a difficult task. Here we are telling you which mistakes to avoid in making soft corn bread.
Makki Ki Roti Mistakes To Avoid : In winter, the mouth starts watering as soon as the name of corn roti is mentioned. But making it at home is not within everyone’s reach. Sometimes the roti breaks, sometimes becomes hard and sometimes becomes so dry that it is no longer enjoyable to eat. Most people believe that making corn roti is difficult, but the reason for not being able to make perfect roti is due to small mistakes made from kneading to baking. Yes, if these are corrected, your corn bread will not only become fluffy, but will also remain soft like cotton even after hours. Let us know those 5 mistakes, by removing which the corn roti can be made soft and perfect.
To make corn bread soft, do not make these mistakes-
1. Do not knead corn flour with lukewarm water.
Often people knead maize flour with cold water like wheat flour, and this is the biggest mistake. Corn flour does not contain gluten, so it does not bind much.
If you knead it in hot water, the dough becomes soft and the roti can be rolled easily. For this, keep water in a vessel and boil it on gas. After it starts boiling, add one spoon salt and one spoon ghee in it, then add flour in it and keep mixing to thicken the solution. Then knead well by pressing with hands.
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