From the archive record
Women making 'makki di roti' on earthen stove at the annual Pushkar Mela in Rajasthan, India. Makki di roti is a flat, unleavened Indian bread made from corn flour, primarily eaten in India and Pakistan. Like most rotis in Indian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine. Literally, Makki di roti means "bread of corn" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength — which makes it difficult to handle. Due to this, making makki di roti is more difficult than roti made from wheat flour. Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag (cooked mustard green leaves), makhan (butter) and buttermilk. Simila