Makki ki roti

Before I begin, let me ask you something? Are you a fan of Punjabi cuisine? 

If so, then I have a delicious and healthy recipe for you from the land of Punjab – Makki ki roti! Makki ki roti is my family favorite, and I admit that I make it quite often in winters.

Growing up, my mom often made this Makki ki roti with non-other than sarson ka saag, and we would lick our plates clean, and not a single drop of roti or saag was left behind – it’s that GOOD!

She would make us (my sister and me) sit on the kitchen counter and serve piping hot Makki ki roti – made with so much love and smeared with homemade butter.

Hence this recipe is very dear to me, and I often make it whenever I feel nostalgic.

Making Makki ki roti may seem like a daunting task to many because it’s made with gluten-free flour, and you can’t roll it like traditional rotis. But with all the tips and tricks shared in this post, you can master the art of making Makki ki roti like a pro. 

And do you know what’s wonderful about this Makki ki roti? You don’t actually need a recipe, mix all that you have on hand, and homemade delicious Makki ki roti is ready in no time. 

Why make this Cornmeal bread?

• It’s super easy-to-make
• Has the simplest and short ingredient list
• Is gluten-free
• It can be adapted to your liking and is
• Perfectly crisp on the outside and pillowy soft on the inside. 

What is Makki ki roti?

The name Makki ki roti comes from the Indian word ‘Makki, which translates to corn or maize in English, and roti means flatbread (a type of bread that is rolled as flat). 

In simple words, it means savory flatbread made with yellow cornmeal. 

Just like Gajar gobhi shalgam achar and Aate ki pinni, Makki ki roti is an archetypal Punjabi winter food, and you’ll find this quintessential combo of Makki ki roti and sarson ka saag in almost every household in winters.

Why winters? Because all these seasonal greens are packed with healthy nutrients that will help you amp up your immunity and keep you warm in the cold weather. 

Ingredients for Makki ki roti

This Cornmeal flatbread recipe, a.k.a. Makki ki roti, has the shortest ingredients list, and you’ll need – 

» Cornmeal – also known as Makki ka atta, is the star ingredient. Always use fresh cornmeal to make the rotis. Cornmeal used in this recipe is made from dried yellow corn and is a rich source of vitamin A and zinc. 

» Salt – to season our flour. In addition to that, salt adds taste and helps bring out the flavors and aromas present in cornmeal. 

» Carom seeds – Also known as Ajwain seeds, add a nice peppery flavor to our rotis. A nice hearty meal may make you feel quite lazy and full; therefore, to prevent that, I have added herbs like ajwain that aids digestion and is packed with several medicinal properties.

» Oil – Helps bind the dough. Only a few tablespoons are added as oil enhances the roti’s taste and keeps it softer for a more extended period. 

» Lukewarm water – to knead the dough. For softer Makki ki roti, always knead the dough with lukewarm water. 

» Ghee – to cook our Makki ki roti. Unsalted butter would work great too. 

How to make Makki ki roti

1. Add cornmeal to a large plate. Rub the flour with your fingers, breaking up the lumps.

2. Transfer the flour to a bowl. Add salt and carom seeds. Mix it well until combined.

3. Add oil. Melted ghee works great too. 

4.  Gradually add water to the bowl. Mix it well. Make sure you add water slowly to the dough to maintain the dough’s consistency. Keep adding water until the liquid is fully incorporated and the mixture comes together like a dough. 

PROTIP – Add water slowly. You may need a little less or more liquid, depending on the quality of the flour.

Divide the dough into 4 equal parts.

PROTIP – Knead each dough ball for 20-30 seconds before shaping it into a roti. This step will result in softer rotis.

5. Now, take a plastic sheet or parchment paper. Grease the plastic sheet and place it on a rolling stone. Take one dough ball and place it in between the sheets of plastic. Drizzle some oil on top of it. Fold the plastic sheet over the dough ball. Flatten the dough ball with your hands.

6. Now, using your fingers, spread the dough ball. Move your fingers in a circular motion and pat the dough until it forms a large circle. Lift the plastic sheet from the top of the roti. Carefully transfer the roti onto your palm.

7. Place the flatbread in the hot griddle/ tawa.

8. Cook the roti from one side for about 1 to 1½ minute or until you see some bubbles on the surface.

9. Flip the roti and cook on the other side.

10. Now transfer the roti to a direct flame. 

11. Cook from both sides until brown spots appear. Cooking on direct heat will lend a smoky flavor to the rotis. 

12. Apply ghee to the cooked roti and serve warm. Repeat the process with the remaining rotis.

Recipe Tips to make the BEST Makki ki Roti

» Makki ki roti is made with yellow-colored Makki flour ( maize flour /cornmeal) made with corn kernels.  Not to be confused with cornflour as they are two different things. Cornflour is a superfine white flour that is used as an abiding agent for curries and soups.

» If you find it difficult to make roti, add 2 tablespoons of wheat flour to the mix.

» Can’t find fresh mustard greens or spinach, no worries – use frozen. Frozen greens work great too. 

» Adding oil or ghee to the flour will keep the roti soft and moist. 

» Work with one dough ball at a time and keep the rest covered at all times.

» Make thick rotis – Thin Makki ki roti will turn crispy and hard.

» For softer Makki ki roti, knead the dough for 4-5 minutes with the heels of your hand. 

» If cooking on direct flame, the roast roti on medium-low heat.  Cooking on high heat may result in uncooked rotis. 

» Stacking and storing the cook Makki ki roti in between clean towels will make it more pliable and soft to eat. 

How to Make Makki ki roti with Parchment paper?

If you find it challenging to work with a plastic sheet, use parchment paper to roll the rotis. 

• Take two sheets of parchment paper. Place the dough ball between the two parchment paper. 
• Using wet hands, start patting the dough ball with your fingers to spread it like a roti. 
• Keep spreading until it forms a round shape. You don’t have to shape the roti thick; keep it thick. 
• Lift the top parchment paper. Carefully lift the roti and transfer it to a hot griddle.
• Cook until golden brown.

What else can you add to Makki ki roti?

This recipe is completely versatile and can be adapted to many variations such as – 

• Fresh methi or dried fenugreek leaves – You can add 1/2 cup of chopped fresh methi leaves or 3 tablespoons of dried methi leaves to this recipe for added nutrition. 
• Mooli (radish) – Grated mooli makes a great addition too. Add 1/2 a cup of grated mooli while making the dough. The rest of the recipe remains the same. 
• You can combine the above two ( methi leaves + mooli) and make Makki ki roti. We call it Makki Mooli Methi Paratha. 

Can I make Makki ki roti in advance?

Most certainly! You can cook the roti at least 2 days in advance and store it.  It will keep well in the refrigerator for 2 days, wrapped tightly in a plastic bag.

If you want, you can make the dough in advance and store it in the refrigerator for later use. It will stay good for 3 days in the fridge in an airtight container. 

Storing!

You can store the leftover cooked Makki ki roti in a sealed bag for up to 2 days. 

To reheat cold roti, wrap the rotis in a clean, damp kitchen towel and microwave for 20-30 seconds or until warm. Or you can reheat the roti on a skillet by applying a little ghee to them.

Let Me Know What You Think!

Prepare this roti with all the tips shared in this post and enjoy a heavenly, delicious, and flavorful Makki ki roti with your family this winter. 

Should you make homemade Makki ki roti with sarson ka saag or white Makhan, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.