Makki di Roti
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
- c.Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
- d.Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
- e.Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
- 2
Step 2
- a.Shape the Rotis
- b.After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
- c.Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
- d.Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
- e.Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
- 3
Step 3
- a.Cook the Rotis
- b.Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
- c.Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
- d.Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
- e.Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
- f.After another minute, flip it again. Apply ghee to the other side.
- g.Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
- h.Repeat the process for all the remaining dough balls.
- 4
Step 4
- a.Serve Immediately
- b.Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
- c.It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hot water is non-negotiable. It helps to soften the maize flour, making the dough pliable and easier to handle.
- 2Knead the dough exceptionally well using the heel of your palm. This develops some elasticity in the gluten-free flour and prevents the rotis from breaking.
- 3If you're a beginner, the easiest way to shape the roti is by patting it between two sheets of greased plastic or parchment paper.
- 4Cook on a consistent medium flame. High heat will cook the outside too quickly, leaving the inside raw, while low heat will make the roti hard.
- 5Makki di Roti is best consumed fresh and hot, as it tends to become dry and stiff upon cooling.
- 6Only make dough for the rotis you plan to cook immediately. Makki atta dough does not store well and becomes difficult to work with over time.
Adapt it for your goals.
Flavor Addition
Add 1/4 cup of finely chopped fresh fenugreek leaves (methi), spinach (palak), or cilantro (dhania) to the dough for added flavor and nutrition.
Spicier VersionSpicier Version
Incorporate 1-2 finely chopped green chilies and 1/4 teaspoon of red chili powder into the dough for a spicy kick.
With Radish (Mooli)With Radish (Mooli)
Mix in 1/4 cup of grated and squeezed white radish (mooli) for a traditional variation called 'Mooli Makki di Roti'.
Why this is on our healthy list.
Gluten-Free Goodness
Made from maize flour, this flatbread is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
Rich in Fiber
Maize flour is a good source of dietary fiber, which promotes healthy digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Energy Booster
As a complex carbohydrate, Makki di Roti provides sustained energy, making it a fulfilling and hearty part of a meal, especially during the colder winter months.
Source of Minerals
This traditional bread contains essential minerals like phosphorus and magnesium, which are vital for bone health, energy metabolism, and muscle function.
Frequently asked questions
This is common as maize flour is gluten-free. To prevent breaking, ensure you use hot water to make the dough, knead it very well with the heel of your palm to make it pliable, and let it rest. Patting the roti with your hands or between greased plastic sheets is more effective than rolling with a pin.