Makke ki Roti is one of those dishes that brings warmth and comfort to any meal. This golden flatbread, made from maize flour, is a winter favorite in many Indian homes, especially in Punjab.
Paired with a dollop of ghee, some jaggery, and the famous Sarson ka Saag, it’s a meal that feels like a hug from tradition.
If you’ve ever struggled to roll out Makki ki Roti without it breaking, don’t worry! In this post, I’ll show you an easy way to make these rotis perfectly every time.
Whether you’re making it for the first time or looking for tips to get better, this guide will make the process simple and fun.
Let’s get started and enjoy this classic dish together!
About Makke ki Roti:
Makki ki roti is a traditional Indian flatbread made with makki ka atta, or maize flour. It’s a popular dish from the Punjab region of India and a staple in many households during the winter season.
Maize flour, being naturally gluten-free, is a great alternative to wheat flour and is commonly used in various gluten-free recipes.
Traditionally, this roti is cooked over a tandoor for its smoky flavor, but it can also be easily made on a stovetop, making it accessible for everyone.
Makki ka atta is widely available in Indian grocery stores and is made from finely ground cornmeal.
What makes this flatbread unique is its rich, nutty flavor, thanks to the maize flour.
The classic combination of makki ki roti with sarson ka saag (mustard greens) and a dollop of desi ghee is a winter favorite. For a sweet and savory twist, it is often paired with jaggery.
While sarson ka saag is its most famous pairing, this cornmeal bread goes beautifully with other Indian curries too. In Rajasthan, for example, it’s often served with tangy kadhi, creating a delightful meal.
In this recipe, I’ll show you a simple technique to make makki ki roti perfectly every time. If you’ve struggled with cracking or rolling this roti before, my method using a milk cover will make the process much easier.
So let’s dive in and learn how to make makki ki roti for your family!
If you face any difficulties, feel free to ask questions in the comments.
Serving Suggestion:
Sarson Ka Saag and roti made with Makke Ka aata are a perfect combo. For a complete dinner, serve with a cube of jaggery, white butter, and Mooli.
This roti goes well along with any Indian-style curry, dal, or dry sabzi. Make sure to serve this Roti Sarson Ka Saag Thali with a tall glass of lassi, as no meal in Punjab is complete without it.
Storage Suggestion:
Wrap in a Clean Cloth: After cooking, place the rotis in a casserole or wrap them in a clean, dry kitchen towel. This will keep them soft and warm.
Use a Casserole: A good casserole can keep the rotis warm for 3-4 hours. Line it with a cloth to prevent moisture from making them soggy.
Cool Completely: It’s best to make only as many rotis as you plan to eat fresh. But if you have leftovers, let them cool completely.
Wrap them in foil or parchment paper, put them in an airtight container, and store them in the fridge for up to 2 days. Reheat before serving.
Pro Tips:
Avoid Overcooking: Overcooking on high heat can make the roti dry and brittle, so cook on medium heat for the best texture.
Keep Rotis Covered While Cooking: Place freshly cooked rotis in a covered casserole or under a clean cloth immediately to retain moisture.
Why you should make this recipe:
Makke ki roti is healthful and a nice change from our usual phulkas. Enjoying bites of this classic Punjabi roti with delectable curries and jaggery in the winter is a great feeling.
- Easy to make
- Gluten-free
- Loaded with many health benefits.
- Perfect for winters
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Basic Ingredients used to make this Recipe:
Makki ka Aata: These flatbreads can be made with finely ground cornmeal or maize flour. Rolling and breaking or, tearing a coarse-textured flour will be challenging.
Carom Seeds: 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.
Salt: Much needed, add as per your taste!
Hot water: To make the makki ka atta pliable and easy to roll, hot water is added to the dough. If you’re having trouble rolling the roti, try adding a tablespoon of whole wheat flour (atta).
Ghee: I have used ghee to roast makke ki roti. But you can roast without any fat. Once cooked, you can spread some oil or ghee on it.
Makke ki Roti
Ingredients
- 2 cups Maize flour/makki ka atta
- 1 cup hot water or add as required
- 1 tsp Carom seeds ajwain
- Salt as required as needed
- 6 tbsp Ghee or oil or add as required for roasting
Instructions
- Add maize flour or cornmeal, carom seeds and salt as required in a mixing bowl. Mix them together with a spoon or hand.
- Heat water in a pan till it comes to a boil. Add this hot water to the maize flour.Mix well with a spoon.
- Cover and set aside till the dough mixture becomes warm.
- When the mixture becomes warm and easy to handle, begin to knead to a smooth yet firm dough.(If the dough looks dry, add some warm water and if the dough looks sticky, then you can add a few tbsp of maize flour).
- You might find the fine cracks, on the dough but not to worry.
- Make medium-sized balls of the dough.
- I have used cleaned and washed milk packet to roll the dough.
- For that I have cut-open 1/2 litre milk packet to roll the dough.
- Place this cover on the rolling board.
- Keep the dough ball in between the milk packet and gently roll it out in the form of chapati.
- So the rolling part is done.
- Now heat tawa, add little ghee and spread it all over the tawa.
- Open the milk cover and slowly transfer the roti onto the tawa.
- Now cook makke ki roti from both sides by applying ghee on the both the sides.
- Cook until the roti is nicely browned and cooked on all sides, flipping a couple of times. To ensure that the edges are well cooked, press them gently with a spatula.
- Serve makke ki roti hot along with sarson da saag, jaggery and mooli.
Notes
Nutrition
Frequently Asked Question about Makki ki Roti Recipe:
How do I keep my makki ki roti from breaking when I roll them?
Because maize flour lacks gluten, these flatbreads are a little more difficult to roll than others. Gluten produces lengthy protein strands that hold everything together.
I would also advise, rolling them between pieces of parchment paper or in a ziplock bag to help keep things together.
You can also opt to use your hands to help press and shape the roti as needed.
How to make soft makke ki roti?
You must knead the dough with some oil to make soft Makki ki Roti. Or you can can add 2 tablespoons levelled wheat flour to 1 cup of makki atta.
My Recommended Product:
To keep your Roti fresh, soft, and warm for longer, a quality casserole is a must-have.
So whether you’re serving guests or enjoying a cozy family meal, this casserole ensures your rotis stay just as fresh as when they came off the tawa.
Why This Casserole?
- Keeps rotis warm for hours.
- Airtight design to preserve softness.
- Perfect size for family servings.
- Durable and easy to clean.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.
- Color: Taupe; Material: Inner Steel; Outer Plastic; Package Content: 1 - piece of Oyster 2000 Casserole; Dimension in cms (L x W x H): 30.9 x 25.7 x 15
- Made from durable quality steel, the functional and leak proof lid of the casseroles with an integrated handles allow easy grip which can be opened or shut with a simple motion and trap the heat effectively inside the casserole
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- It is made from food grade virgin plastic. The perfect serving casserole for any special occasions or household like birthday or anniversary parties, holiday, picnic.
- Enhance the look of your dining table with its premium shape and design. It can be used for Salads, chapatti, Roti and it can also be used as a curd maker, as Icepacks to store ice-cream, custard.
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