Makki Ki Roti Makki Di Roti

About Makki Ki Roti

Makki ki roti is an unleavened bread that can be made traditionally (in a tandoor), or using a tawa (flat skillet). Makki di roti are popular flatbreads from the land of Punjab. This famous maize flour bread gets its name from the Punjabi term for maize flour: makki ka atta.  While maize is a term for corn, please note that makki ka atta is different than what we know as “cornflour” in India. What we call cornflour is known as “cornstarch” in different parts of the world, while makki ka atta is finely ground cornmeal. Makki ki roti is most often served with Sarson ka Saag (sautéed and spiced mustard greens) and a few jaggery cubes; this delicious combo is quite famous and is very healthy. Makki ki roti goes well with any saag, including Palak Saag (made with spinach), bathua saag (cooked with goosefoot leaves) or Chane ka Saag (prepared with chickpea greens). While saag can also be served with Paratha, these maize-flour flatbreads are always the first choice. Makki ki roti can also be served plain for breakfast with a cup of Chai. You can also make them with some chopped greens like fenugreek (methi), spinach (palak) or goosefoot leaves (bathua) to the maize flour and make parathas. I usually make this for breakfast in the winters. Makki di roti is a bit heavy on the stomach when compared with other flatbreads, so I like to add carom seeds (ajwain) to help with digestion. Maize flatbreads have to be cooked properly, or else you might get stomach pain. I learned how to make makki ki roti from my Punjabi mother-in-law, and the method shared here is exactly the way we make it at home. Hot water is added to the dough to make the makki ka atta more pliable and easier to roll. If you are having difficulty, adding a bit of whole wheat flour (atta) can also make the roti easier to roll. These maize flour roti can be a little difficult to work with when you first start. As such, I have shown two methods of rolling makki ki roti in the step-by-step photos; use whichever method makes the most sense to you. I also suggest that you start by making small roti that are easier to handle and then slowly increasing the size of the makki di roti as you become more comfortable.

How to make Makki ki Roti

Make Maize Flour (Cornmeal) Dough

1. In a mixing bowl, take 2 cups maize flour or fine cornmeal (200 grams), 1 teaspoon carom seeds (ajwain) and salt to taste. Mix everything together with a spoon.
2. Heat 1 cup water in a separate pan till it comes to a boil. Add this hot water to the flour mixture.
3. Mix with a spoon. Cover and keep aside till the dough cools enough to handle.
4. When the mixture is cool enough to handle, begin to knead to a smooth yet firm dough.  TROUBLESHOOTING TIP: If the dough looks or feels dry, then add some warm water. If the dough feels sticky, then add a few tablespoons of maize flour.
5. As you can see in the photo below, the final dough will have some fine cracks present. This is to be expected. 6. Make medium sized balls of dough, shaping them into a neat balls and flattening them slightly with your palm.

Rolling Method 1 – Rolling Pin

7. Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.
8. Begin to gently roll with a rolling pin (belan). Sprinkle some flour. Now with the rolling pin (belan), slowly roll. Using ziplock bag: If you don’t have a rolling pin, you can also “roll” the makki ki roti using a ziplock bag. Place the bag on a cutting board, back of a metal tray, or on a surface you can move. Place the dough ball in the bag. Press it slightly with your hands until flat. The using the rolling pin roll gently to about a size as thin as a tortilla. Move the rolling board and roll again. This is to ensure that all the sides of the makki roti are evenly rolled. 9. Roll into small- to medium-sized rounds. They should be roughly the size of a phulka or chapati, but not very thin. The roti should not break if you handle them carefully. If the rolling pin is sticking, add more flour as required.

Rolling Method 2 – Hand Shaping

10. Makki roti can also be made by patting the dough. To start, sprinkle some maize flour on the dough ball and on the rolling board.
11. Now, with your fingers, gently press and pat the dough. As you press the dough, also move it clockwise.
12. Continue to press and pat the dough till you get a neat roti. Do not make thin but slightly thick roti. When the dough is patted, the edges won’t be as even as if you had rolled it; this is fine.  If you are experienced in making the roti by pressing the palms of your hands together the way our grandmothers and great-grandmothers used to, feel free to make the makki roti this way too.

Cook Makki Ki Roti

13. Now spread about 1 to 2 teaspoons of ghee or a neutral flavored oil on a hot tawa or skillet or frying pan. Cook the roti on medium to medium-high heat.
14. Gently place the makki di roti on the tawa. If there is a crack in the roti dough, then gently pat that portion with a few drops of water to seal it shut.
15. When one side is a little browned, flip the makki roti with the help of a spatula.
16. When the other side gets browned, flip again. Flip for a couple of times till the makki di roti is well browned and cooked from all sides. Drizzle a bit of ghee on the sides whilst cooking the roti. If the dough is kneaded well, the makki di roti will start puffing up. Press the edges with a spatula so that the edges are also cooked well. Continue making all rotis this way until the dough is over. If you like multi-tasking, you can roll and roast the rotis simultaneously. If you prefer working in stages, you can also roll all the makki ki rotis first. Cover them with a kitchen napkin to keep them from drying out, and then roast them one by one. Serve the makki ki roti hot with saag and jaggery cubes. We also like to add some white butter on top of the makki di roti while serving; that’s how they are relished and served in Punjabi families. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Roti Recipe | Chapati Recipe | Phulka Recipe (3 Ways) Missi Roti Bajra Roti | Easy Bajre ki Roti (Bakra Bhakri) Jowar Roti This makki di roti post from the archives first published in January 2012 has been republished and updated on 5 December 2021.

title: “Makki Ki Roti Makki Di Roti " ShowToc: true date: “2024-09-29” author: “Peggy King”

About Makki Ki Roti

Makki ki roti is an unleavened bread that can be made traditionally (in a tandoor), or using a tawa (flat skillet). Makki di roti are popular flatbreads from the land of Punjab. This famous maize flour bread gets its name from the Punjabi term for maize flour: makki ka atta.  While maize is a term for corn, please note that makki ka atta is different than what we know as “cornflour” in India. What we call cornflour is known as “cornstarch” in different parts of the world, while makki ka atta is finely ground cornmeal. Makki ki roti is most often served with Sarson ka Saag (sautéed and spiced mustard greens) and a few jaggery cubes; this delicious combo is quite famous and is very healthy. Makki ki roti goes well with any saag, including Palak Saag (made with spinach), bathua saag (cooked with goosefoot leaves) or Chane ka Saag (prepared with chickpea greens). While saag can also be served with Paratha, these maize-flour flatbreads are always the first choice. Makki ki roti can also be served plain for breakfast with a cup of Chai. You can also make them with some chopped greens like fenugreek (methi), spinach (palak) or goosefoot leaves (bathua) to the maize flour and make parathas. I usually make this for breakfast in the winters. Makki di roti is a bit heavy on the stomach when compared with other flatbreads, so I like to add carom seeds (ajwain) to help with digestion. Maize flatbreads have to be cooked properly, or else you might get stomach pain. I learned how to make makki ki roti from my Punjabi mother-in-law, and the method shared here is exactly the way we make it at home. Hot water is added to the dough to make the makki ka atta more pliable and easier to roll. If you are having difficulty, adding a bit of whole wheat flour (atta) can also make the roti easier to roll. These maize flour roti can be a little difficult to work with when you first start. As such, I have shown two methods of rolling makki ki roti in the step-by-step photos; use whichever method makes the most sense to you. I also suggest that you start by making small roti that are easier to handle and then slowly increasing the size of the makki di roti as you become more comfortable.

How to make Makki ki Roti

Make Maize Flour (Cornmeal) Dough

1. In a mixing bowl, take 2 cups maize flour or fine cornmeal (200 grams), 1 teaspoon carom seeds (ajwain) and salt to taste. Mix everything together with a spoon.
2. Heat 1 cup water in a separate pan till it comes to a boil. Add this hot water to the flour mixture.
3. Mix with a spoon. Cover and keep aside till the dough cools enough to handle.
4. When the mixture is cool enough to handle, begin to knead to a smooth yet firm dough.  TROUBLESHOOTING TIP: If the dough looks or feels dry, then add some warm water. If the dough feels sticky, then add a few tablespoons of maize flour.
5. As you can see in the photo below, the final dough will have some fine cracks present. This is to be expected. 6. Make medium sized balls of dough, shaping them into a neat balls and flattening them slightly with your palm.

Rolling Method 1 – Rolling Pin

7. Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.
8. Begin to gently roll with a rolling pin (belan). Sprinkle some flour. Now with the rolling pin (belan), slowly roll. Using ziplock bag: If you don’t have a rolling pin, you can also “roll” the makki ki roti using a ziplock bag. Place the bag on a cutting board, back of a metal tray, or on a surface you can move. Place the dough ball in the bag. Press it slightly with your hands until flat. The using the rolling pin roll gently to about a size as thin as a tortilla. Move the rolling board and roll again. This is to ensure that all the sides of the makki roti are evenly rolled. 9. Roll into small- to medium-sized rounds. They should be roughly the size of a phulka or chapati, but not very thin. The roti should not break if you handle them carefully. If the rolling pin is sticking, add more flour as required.

Rolling Method 2 – Hand Shaping

10. Makki roti can also be made by patting the dough. To start, sprinkle some maize flour on the dough ball and on the rolling board.
11. Now, with your fingers, gently press and pat the dough. As you press the dough, also move it clockwise.
12. Continue to press and pat the dough till you get a neat roti. Do not make thin but slightly thick roti. When the dough is patted, the edges won’t be as even as if you had rolled it; this is fine.  If you are experienced in making the roti by pressing the palms of your hands together the way our grandmothers and great-grandmothers used to, feel free to make the makki roti this way too.

Cook Makki Ki Roti

13. Now spread about 1 to 2 teaspoons of ghee or a neutral flavored oil on a hot tawa or skillet or frying pan. Cook the roti on medium to medium-high heat.
14. Gently place the makki di roti on the tawa. If there is a crack in the roti dough, then gently pat that portion with a few drops of water to seal it shut.
15. When one side is a little browned, flip the makki roti with the help of a spatula.
16. When the other side gets browned, flip again. Flip for a couple of times till the makki di roti is well browned and cooked from all sides. Drizzle a bit of ghee on the sides whilst cooking the roti. If the dough is kneaded well, the makki di roti will start puffing up. Press the edges with a spatula so that the edges are also cooked well. Continue making all rotis this way until the dough is over. If you like multi-tasking, you can roll and roast the rotis simultaneously. If you prefer working in stages, you can also roll all the makki ki rotis first. Cover them with a kitchen napkin to keep them from drying out, and then roast them one by one. Serve the makki ki roti hot with saag and jaggery cubes. We also like to add some white butter on top of the makki di roti while serving; that’s how they are relished and served in Punjabi families. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Roti Recipe | Chapati Recipe | Phulka Recipe (3 Ways) Missi Roti Bajra Roti | Easy Bajre ki Roti (Bakra Bhakri) Jowar Roti This makki di roti post from the archives first published in January 2012 has been republished and updated on 5 December 2021.