Makki Ki Roti (Maize Flour Flatbread)

Name: Makki Ki Roti (Maize Flour Flatbread)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

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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.

Contents

Origin of Makki Ki Roti Why It’s Loved Makki Ki Roti (Maize Flour Flatbread)Ingredients Directions Notes

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.

Makki Ki Roti (Maize Flour Flatbread)

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Ingredients

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.

Oliver Bennett

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