Makke ki roti is a delectable, somewhat sweet maize flour or cornmeal-based roti that’s ideal for a winter lunch or dinner, especially when paired with Sarson ka Saag.
About Makke ki Roti:
Makke ki roti is a flatbread made with makki ka aata. It is a type of flatbread or roti that is popular in the Punjab region of India. Maize flour is gluten-free and is used as a substitute for wheat flour in many gluten-free recipes.
This flatbread is usually made over a tandoor but can also be made on a stovetop.
Makki ka atta can be found in most Indian grocery stores. It’s made from cornmeal and is relatively easy to find.
What sets it apart from other flatbreads is the distinctive flavor that is added to it by the cornflour. Makke ki roti is popularly eaten with sarson ka saag and jaggery with a dollop of desi ghee.
While makki ki roti with sarson ka saag is a fantastic combination, this cornmeal bread goes well with almost any Indian curry. It is famous not only in Punjab but also in Rajasthan, where it is served with kadhi.
So do try this recipe by following my simple technique of making the perfect makki ki roti for yourself and your family. Please let me know if you have any difficulties using this method of using milk cover for making makki ki roti.
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. Makke ki roti is
- Easy to make
- Loaded with many health benefits.
- Perfect for winters
Looking for some more Indian Flatbread Recipes?
Here are a few Stuffed Paratha’s, that you can make at home for your everyday meals other than Phulka.
Sarson Ka Saag and Makke Ki Roti 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 Makki ki Roti Sarson Ka Saag Thali with a tall glass of lassi, as no meal in Punjab is complete without it.
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
- 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
- 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.
Frequently Asked Question:
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.
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