Makki ki roti, a quintessential Punjabi delicacy, holds a special place in my heart since it brings back fond childhood memories. It’s not just a flatbread; it’s a warm embrace of tradition, flavor, and simplicity.
It is traditionally enjoyed during the winter months in the north. Its hearty and warming qualities make it the perfect comfort food during chilly evenings, especially when paired with sarson ka saag! Today, I’m sharing my mother-in-law’s foolproof recipe and tips to make this classic flatbread easily. I’ve also included an alternate way to make makki ki roti using a tortilla press. Let’s get started!
Ingredients - Notes & Substitutions
Here’s what you need for this makki ki roti recipe. A quick trip to the Indian store should get you all these ingredients easily: Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Makki Ki Roti
Here are the step-by-step instructions and photos for making the best and most authentic makki ki roti:
Step 1: Prepare the dough
Combine maize flour (makki ka atta), salt, carom seeds, and red chili powder in a mixing bowl. Now add grated daikon and chopped greens and mix with a fork. Add water as needed and knead the mixture into a soft dough. Add a teaspoon of ghee and incorporate that into the dough. The dough should hold together without being too sticky.
Step 2: Shape the Rotis One of The 2 Ways
Divide the dough into 8 equal portions and roll each into a round disc.
- Parchment Paper and Tortilla Press Method: Place a parchment sheet onto the tortilla press. Place a dough ball in the center and top that with another sheet of parchment. Now press down the tortilla press handle to flatten the dough. You may need to press 1-3 times to reach a ¼-inch thick roti. Repeat to flatten all rotis.
- Ziplock and Skillet Method: Cut open a gallon-size food storage bag on two ends and spread it open (like a book). Brush both inner sides with water. Wet your palms and gently flatten the dough ball with your fingers. Place it in the center of the ziplock and cover it with the other side. Press the dough down in circular motions using a heavy bottom frying pan until it is flattened to an even thickness.
Step 3: Cook the Rotis
Heat a skillet on medium-high heat. Carefully transfer the roti to your hand, then place it in the skillet. Cook for about 30 seconds, till it turns a shade darker. Flip it. Brush a little ghee on the other side and flip after 30 seconds. Repeat the process on the other side and cook till the flatbread turns golden in color.
Serving Suggestions
Pair with Sarson ka Saag: Nothing beats the classic combination of makki ki roti with a hearty serving of sarson ka saag, a spicy mustard greens curry. Accompany with Pickles: Add a tangy twist to your meal by serving makki ki roti with homemade lemon or mixed vegetable pickles. Dip in Yogurt: Enjoy the simplicity of makki ki roti by dipping it into creamy yogurt seasoned with a pinch of salt and roasted cumin powder. Serve with Paneer Butter Masala: This may not be a classic combination, but it’s surely a match made in food heaven! Indulge in a luxurious feast by pairing makki roti with rich and creamy paneer butter masala or paneer tikka masala.
Try a Variation
Methi Makki Roti: Add freshly chopped fenugreek leaves (methi) to the dough. Fenugreek leaves add a nice floral taste to the flatbread, which contrasts beautifully with the natural flavor of cornmeal.
How to Store & Freeze
Storing instructions: Allow the rotis to cool completely, then stack them with parchment paper between each layer to prevent sticking. Store in an airtight container in the refrigerator for upto 2-3 days. Reheat on a skillet or tawa before serving. Freezing instructions: You can freeze makki ki roti for longer storage. Place parchment paper between each roti to prevent sticking, then wrap the stack tightly in aluminum foil or plastic wrap. Store in an airtight container or freezer bag for up to 1 month. Reheat from frozen on a skillet or in the microwave until warmed through.
Recipe Tips & Notes
Flour Texture: Maize flour has a superfine consistency which works great for this recipe. If using cornmeal, grind it to a superfine texture before using. Handle with Care: Maize flour lacks gluten, making the dough delicate and sticky. Handle it gently to prevent breakage while shaping the rotis. Consistency is Key: Aim for a dough that’s soft and pliable but not too sticky. Adjust the water quantity accordingly to achieve the perfect consistency. Cooking Time: Cooking the rotis on a medium-high flame ensures they cook evenly without burning, resulting in a beautiful golden hue.
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