Makki Ki Roti (Maize Flour Flatbread)
Makki Ki Roti is a traditional Punjabi flatbread made with maize flour (cornmeal). This rustic bread is slightly crisp on the outside and soft inside, making it the perfect companion to sarson ka saag. Makki ki roti is a winter staple in North Indian households and is best enjoyed with white butter and jaggery.
Origin of Makki Ki Roti
Makki Ki Roti originates from Punjab, where maize flour is widely used during winter months. Traditionally cooked on a hot tawa and finished over open flame, makki ki roti is deeply rooted in Punjabi culture and festive meals.
Why It’s Loved
This makki ki roti is loved for its earthy flavor and authentic rustic texture. It pairs beautifully with sarson ka saag, making it a comforting and wholesome meal. Though slightly delicate to handle, its taste makes it worth the effort.
Also Read: Puran Poli Recipe
Makki Ki Roti (Maize Flour Flatbread)
6
servings15
minutes20
minutes180
kcalIngredients
2 cups maize flour (makki ka atta)
Warm water as needed
½ tsp salt
1 tsp oil or ghee (optional)
Ghee or butter for serving
Directions
- In a bowl, mix maize flour and salt.
- Gradually add warm water and knead into a soft dough.
- Divide dough into equal portions.
- Flatten each portion gently using hands or roll carefully between plastic sheets.
- Heat a tawa on medium heat.
- Place roti carefully on the hot tawa and cook until brown spots appear.
- Flip and cook other side. Press gently for even cooking.
- Optionally, cook briefly over direct flame for slight crispness.
- Apply ghee or butter and serve hot.
Notes
- Tip: Since maize flour lacks gluten, handle gently to avoid breaking.
- Serving Suggestion: Best served with sarson ka saag and a dollop of white butter.
- Storage: Serve fresh for best taste.
