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    Home » Recipes » Indian Breads

    Makki Ki Roti - Traditional Punjabi Corn Meal Flatbread (V, GF)

    Published: Dec 18, 2018 || Last updated: Aug 9, 2020 by Farrukh Aziz

    943 shares
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    Makki Ki Roti - is a traditional north Indian recipe which is made using makki ka atta or Corn meal.  A Punjabi flat bread especially put together during winters.  Want to learn the 3 best techniques and tricks to make them easily at home? Okay, so, lets head on to see how to make makki di roti step by step 

    Punjabi Makki Ki Roti topped with ghee and served on a traditional plate with jaggery, radish and saag on the side

    Makki ki roti

    The Makki ki Roti Sarson ka Saag is a meld since ages. So, what could be better than this to make the very amazing maize flour bread along with saag.

    While in the Punjab region you may find it soft and not a lot thick. In Uttar Pradesh, especially, at my place itself it’s made thick and crisp. We at home also refer Makki Roti or Makai Roti

    Makki Ki Roti is a match made heaven to the most delicious Sarson da Saag served along with jaggery, white butter and mooli on the side. Splendidly cooked and greased with butter on top of this Punjabi roti, dipped in the Saag is like the cream of the crop.

    The aroma of the freshly cooked Punjabi Makki di roti is something which will make you recall the memories of your parents or grandparents.

    I honestly go back to the times, when we as kids were super excited about these rustic food.  We were told that these savouries are the actual Desi-Dishes which our ancestors enjoyed.

    This healthy flatbread made with corn flour is not only gluten free and vegan, but also loaded with many health benefits.

    Not only in India, I’ve also seen the demand for Makki di Roti aur Sarson ka Saag in many countries as well. Often, people visit Punjabi Dhaba or restaurants just to relish on this totally Indian delicacy.

    So, what are you waiting for? Prepare makki ki roti recipe following the tips and tricks I am sharing below. And, there’s absolutely no rocket science technique to make these makki di roti. Also, shoot me an email and do let me know if you have any thing to ask about this recipe.

    Important Tips to make best Makki Ki Roti Recipe

    • As makki ka atta is without gluten, you may find it little tricky to assemble the dough. So, you can add 2 tablespoons levelled wheat flour to 1 cup of  makki atta.
    • To knead the dough, always use warm water. I have used a little more hot than warm water, the bearable hot!
    • While we are making the roti, keep the remaining dough balls covered.
    • Always grease the sheets lightly for easy rolling and this will help to avoid sticking of the roti between the sheets.Furthermore, it will help taking out the roti easily from the sheets before cooking.
    • Never cook makki di roti on high flame, as the roti will remain uncooked within. The flame should be medium while cooking them
    • After transferring the roti on the griddle to cook, check if the top of the roti had dried up and no moisture remains. Thats the indication to flip the roti and cook on the other side
    • DO NOT forget to repeat the kneading of each ball before making it into roti. The kneading of the dough ball again, makes the makki roti softer. It also helps the roti to get puffed up fully, when placed on the open flame. You can see it below, the fully puffed Makki ki Roti.

    Makki Ki Roti cooking on open flame

    Variations in Makki Di Roti

    1. You can add finely chopped fresh methi and even some kasuri methi for enhanced flavour. We call it as methi wali makki ki roti.
    2. If you wish to, you can add finely chopped hara Dhaniya (coriander leaves) to makki ka atta and make rotis
    3. To make makki ki roti with mooli, I have demonstrated step by step recipe below, Do check it out

    How To Make Makki Ki Roti with hands?

    Since my childhood, I have always seen my nani (grand mother) and my mother making makki ki roti with hands. They have never used any plastic sheets or parchment to shape.

    The key here again is kneading the dough soft. Then, wet your hands with water first. Shape the dough ball using your both the palms tapping together alternately. (such that once the dough is on the left palm being tapped by the right palm and vice versa).

    The another interesting technique to make makki roti is by using clean wet cotton hanky or muslin cloth. Surprised? Yes, sometimes I do this way too. I have demonstrated this with photos below, DO CHECK it out.

    We relish this makki roti with chokhas or bhartas and even with Bhuney tamatar ki chutney

    ∗ How To Make Makki Ki Roti - Step by Step photos

    In a bowl, plate or tray, add makki atta, salt and mix.

    Makki ka atta or corn meal and salt added in a bowl

    Gradually, add water and start kneading the dough. Do not add all the water at one time.

    Warm water added in bowl

    Using heels of your hands, knead  for 4-5 minutes to make soft and smooth dough. Cover the dough and set it aside for 10 minutes

    soft dough kneaded in a bowl

    Now, divide the dough into balls depending upon the size of the roti you want to make. Before shaping the dough ball into disc, knead it again for a minute with the heels of your palm, before shaping. This is the key step to make perfect makai roti.

    Kneading the dough ball with the heels of the palm, just before shaping them

    Method 1 : to roll makki di roti using parchment or butter paper

    Now, take two sheets of parchment paper and grease it tightly. Place the dough ball between the two parchment paper. Slightly press it with the hand first, to avoid tearing of the edges

    Makki ki roti dough ball placed between the two parchment paper

    Now, using the rolling pin (belan), roll it into 6-7 inches roti. Take off the top parchment paper and keep it aside. Lift the parchment with along with roti and flip it carefully on to hot tawa or griddle. Take of the parchment from the roti. Cook from both the sides and then open flame.

    Makki ki roti rolled into disc and transferred on to hot griddle or tawa

    Method 2: to prepare makki ki roti using ziplock or plastic sheet

    To make makai roti using plastic sheet, grease the two sheets lightly with oil. Place the dough ball between the two and shape it into disc of 6-7 inches using the hand first and then use rolling pin to make roti

    Makki dough ball placed between the two greased plastic sheet and rolled into disc

    Carefully, lift the plastic from one and take out the rolled roti onto your hands

    Rolled makki roti in hand

    Transfer it on to hot griddle. Once the top dried up, thats the time, when you have to flip it and cook it on the other side. Cook from both the side until brown spots appear.

    Makki ki roti transfered on hot griddle or tawa to cook

    Now, cook it on direct flame from both the sides. Apply ghee/butter and serve makki ki roti with Sarson ka Saag.

    Makki ki Roti cooking over direct flame

    Note: If you to make makki roti CRISP, then cook it on hot tawa on very low flame until brown spots appear. Then cook on direct flame

    ∗ How To Make Makki Ki Roti with Mooli (Radish) - Step by Step

    To begin with, first, take makki ka atta in a large bowl or big plate. Add grated mooli, ajwain, and salt. Combine everything very well with your finger tips. (photo 1)

    Combine everything very well with your finger tips. Gradually, add warm water and start kneading the dough. Using heels of your hands, knead for 5 minutes to make soft and smooth dough. Cover the dough and keep it aside for 10 minutes. (photo 2)

    Makki ka atta, carom seeds, grated radish and water added into a bowl and kneaded into soft dough

    Now, divide the dough into balls depending upon the size of the roti you want to make. Take one dough ball and knead it again for a minute, with the heels of your palm, before shaping.

    Kneading the dough ball with the heels of the palm, just before shaping them

    Method 3 : to make makki ki roti using wet cloth and hands

    Once the kneading of the ball is done well, then take a clean and wet cotton cloth or hanky. Spread it either on platform or rolling board (chakla). Then place the dough ball on it.

    Dough ball placed on wet

    Now, wet your hands and start shaping the dough into roti.

    Shaping dough into roti using hands

    Carefully, lift the cloth with the roti and flip it on hot tawa. Remove the cloth and keep it aside. Once the top of the roti dries up, thats the time, when you have to flip makki di roti and cook it on the other side.

    Rolled makki ki roti transferred on hot griddle or tawa

    Now, cook it on direct flame from both the sides. If the kneading and rolling is done well following the tips here, then you definitely get puffed makki ki roti like this (photo 10)

    Makki ki roti cooking on open flame.

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    Makki Ki Roti Recipe Card

    📖 Recipe

    Punjabi Makki Ki Roti topped with ghee and served on a traditional plate with jaggery, radish and saag on the side
    5 from 6 votes
    Print

    Makki Ki Roti

    Makki Ki Roti -
    is a traditional north Indian recipe which is made using makki ka atta or Corn meal. A Punjabi flat bread especially put together during winters. Want to learn the best techniques and tricks to make them easily at home? Here you go!
    Course Bread
    Cuisine North Indian, Punjabi
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Resting time 10 minutes minutes
    Total Time 30 minutes minutes
    Servings 4
    Calories 312kcal
    Author Farrukh Aziz

    Ingredients
     

    • 2 cups Makki ka atta ( (Maize flour/ Corn meal))
    • ½ teaspoon Salt to taste

    Optional

    • ¼ cup Radish (grated)
    • 1 teaspoon Carom Seeds ((Ajwain))
    • 1¼ - 1½ cup Hot Water
    Prevent your screen from going dark

    Instructions

    • In a big bowl, plate or tray, add makai atta, salt, and mix.
    • Gradually, add hot water (bearable hot) and start kneading the dough. Do not add all the water at one time.
    • Using heels of your hands, knead for 5 minutes to make soft and smooth dough.
    • Cover the dough and set it aside for 10 minutes.
    • Now, divide the dough into balls depending upon the size of the roti you want to make.
    • Take one dough ball and knead it again for a minute, with the heels of your palm, before shaping. Important: This is the key step to make perfect makki ki roti.
    • Now, take two plastic sheets (zip lock or parchment paper), and grease both of them lightly.
    • Place the dough ball between the two sheets and slightly press it with the hand first, to avoid tearing of the edges. Then shape it into uniform disc of 6-7 inches using rolling pin
    • Carefully, take out the rolled makki ki roti in your hands.
    • Note: If using parchment then, take off the top parchment and keep it aside. Lift the other parchment with roti and flip it on to hot griddle or tawa. Remove the parchment.
    • Transfer it on to a hot griddle.
    • Once the top of the roti dries up, thats the time, when you have to flip makki di roti and cook it on the other side.
    • Cook from both the side until brown spots appear.
    • Now, cook it on direct flame from both the sides.
    • Apply ghee/butter and serve with Sarson ka Saag.

    Notes

    • Avoid or limit eating makki ki roti if you are a diabetic as corn or makki atta has high GI. It may shoot up your blood sugar levels.
    • If you are a vegan, then skip ghee or butter and use vegan butter.
    • As makki ka atta is without gluten, you may find it little tricky to assemble the dough. So, you can add 2 tablespoons levelled wheat flour to 1 cup of  makki atta.
    • To knead the dough, always use warm-hot water. I have used a little more hot than warm water, the bearable hot!
    • While we are making the roti, keep the remaining dough balls covered to avoid drying.
    • If you to make makki roti CRISP, then cook it on hot tawa on very low flame until brown spots appear. Then, cook on direct flame.

    Nutrition

    Calories: 312kcal | Carbohydrates: 58g | Protein: 8g | Fat: 4g | Sodium: 6mg | Potassium: 272mg | Fiber: 8g | Sugar: 1g | Vitamin C: 1.1mg | Calcium: 5mg | Iron: 2.4mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Comments

      5 from 6 votes (4 ratings without comment)

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    1. Swapna says

      October 24, 2023 at 11:05 am

      How much water do you use?

      Reply
      • Farrukh Aziz says

        October 25, 2023 at 2:55 am

        Hello Swapna,
        I use around 1&1/4 cup to 1&1/2 cup of water for 2 cups of maize flour. Start with 1 cup and then, slowly add more water until you get whatever consistency that suits your best. `I have also updated the recipe card with the water measure. Hope this helps.

        Reply
    2. ST says

      December 31, 2018 at 4:06 am

      5 stars
      Great blog. Very descriptive with words and images. Tried the Roti and the sarson kasaag. The saag was fantastic, we did not deviate from the recipe at all. Infact my husband who is a novice in cooking was able to make it well.

      I made the roti and it didnt turn out as we expected, however I do not fault your recipe. The roti was tasty and not chewy. It was nice and kids ate it. My roti did not fluff up. They did ever so slightly rise a bit but nothing dramatic like my phulkas. I didnt knead them as much(ran out of patience) and did not use hot enough water. Went with luke warm then remembered your tip. So to others who try it, she is right when she says ‘knead it!’

      Will try it again with mulli and without. Family still loves it so will give it a few more attempts to get better at it.

      Thank you!

      Reply
      • Farrukh Aziz says

        January 03, 2019 at 9:01 am

        Thank you very much 🙂
        I am absolutely sure with few more attempts, you will master it. I had the same experience when I started cooking this makki ki roti.But as the time passed, tried my best each time with trials and errors, it was perfect after few attempts. 🙂

        Regards
        Farrukh

        Reply
    3. Vaibhavi Ghatge says

      December 20, 2018 at 8:35 am

      5 stars
      Very easy and simple steps in recipe..thanks

      Reply
      • Farrukh Aziz says

        December 26, 2018 at 8:13 pm

        Thanks Vaibhavi 🙂

        Reply

    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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