Makke

Makke refers to a type of unleavened flatbread common in South Asia, particularly in Pakistan and parts of India. It is typically made from whole wheat flour, water, and sometimes a small amount of salt. The dough is kneaded until smooth and then rolled out into thin discs. These discs are then cooked on a hot griddle or tawa, often with a little oil or ghee to prevent sticking and add flavor. The result is a soft, pliable bread that is a staple accompaniment to many meals.

The preparation of makke is relatively simple, making it an accessible food for many households. The ingredients are basic and readily available. Cooking time is usually short, allowing for quick preparation. Makke is often served hot and can be eaten on its own, used to scoop up curries and other dishes, or even stuffed with various fillings to create a more substantial meal. Its versatility and nutritional value, derived from whole wheat, contribute to its widespread popularity. While the basic recipe remains consistent, regional variations may exist in terms of thickness, cooking method, or the addition of specific spices.