Makki ki Roti
A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
- c.Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
- e.Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
- 2
Step 2
- a.Divide and Shape
- b.Divide the dough into 8 equal-sized portions.
- c.Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
- 3
Step 3
- a.Roll the Roti
- b.Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
- c.Place the ball on a rolling board or between two sheets of parchment paper/plastic.
- d.Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
- e.Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
- 4
Step 4
- a.Cook the Roti
- b.Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
- c.Carefully lift the rolled roti and place it on the hot tawa.
- d.Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
- e.Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
- f.Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
- g.Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
- h.For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
- 5
Step 5
- a.Serve
- b.Remove the roti from the tawa and place it in a casserole or on a plate.
- c.Repeat the rolling and cooking process for the remaining dough balls.
- d.Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use warm water for kneading. It helps in making the gluten-free dough more pliable and easier to handle.
- 2Kneading is crucial. A well-kneaded dough is the secret to rotis that don't break.
- 3Do not rest the dough for a long time. It's best to make the rotis immediately after kneading as maize flour dough tends to dry out quickly.
- 4If you are a beginner, rolling the roti between sheets of parchment paper or a Ziploc bag is the easiest method to get an even circle without it breaking.
- 5Ensure the tawa is sufficiently hot before placing the roti on it. Cooking on a cold tawa will make the roti hard.
- 6Serve hot off the griddle for the best taste and texture, as they tend to become dense and hard upon cooling.
Adapt it for your goals.
Methi Makki ki Roti
Add 1/2 cup of finely chopped fresh fenugreek leaves (methi) and 1 finely chopped green chili to the dough for an aromatic and flavorful twist.
Mooli Makki ki RotiMooli Makki ki Roti
Mix 1/2 cup of grated and squeezed white radish (mooli) into the flour before kneading. This adds moisture and a mild peppery flavor.
Masala Makki ki RotiMasala Makki ki Roti
Incorporate spices like 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 2 tbsp of finely chopped cilantro into the dough for a spicier version.
Why this is on our healthy list.
Naturally Gluten-Free
Made from maize flour, this roti is an excellent choice for individuals with gluten intolerance or celiac disease, offering a delicious and safe bread alternative.
Rich in Dietary Fiber
Maize flour is a good source of fiber, which promotes healthy digestion, prevents constipation, and helps in maintaining a healthy gut microbiome.
Sustained Energy Release
The complex carbohydrates in maize flour are digested slowly, providing a steady release of energy that keeps you feeling full and energetic for longer periods.
Good for Eye Health
Corn contains antioxidants like lutein and zeaxanthin, which are beneficial for eye health and may help reduce the risk of age-related macular degeneration.
Frequently asked questions
Breaking is a common issue with gluten-free flour. It can happen if the dough is too dry or not kneaded well. Ensure you use warm water and knead until the dough is smooth and pliable. If it still breaks, the parchment paper method is very effective.