makki ki roti recipe, how to make makki di roti

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makki ki roti recipe

makki ki roti is a popular unleavened bread made with maize flour (cornmeal). this punjabi recipe of makki ki roti is made on a tawa (griddle) with some ghee or oil. makki ki roti is also called as makki di roti in punjabi language and is always served with sarson ka saag. 

4 from 5 votes
total time:
40minutes

makki ki roti recipe with step by step photos. makki di roti are popular flatbreads from the land of punjab. makki ki roti is also called as makki di roti and is the punjabi term for these famous maize flour bread. cornmeal or maize flour (makki ka atta) is used to make these breads. makki ki roti is an unleavened bread and can be made in a tandoor or on a tawa (griddle). usually in the rural parts of punjab, makki ki roti is made in a tandoor. but you can easily make these delicious rotis on a tawa too.

makki ki roti

makki ki roti is served with sarson ka saag and a few jaggery cubes. the combo of makki ki roti with sarson ka saag is quite famous, tastes very good and is very healthy. although saag goes well with paratha too, but nothing can beat makki di roti. makki ki roti goes well with any saag, be it palak saag or bathua saag or chane ka saag.

in punjabi language, maize flour is called as makki ka atta and hence the term makki di roti. do note that makki ki atta or maize flour is different from the corn flour that is sold in india which is just plain corn starch and is white in color. maize flour or cornmeal has a light yellow color. the corn flour sold outside india is actually maize flour and has a light yellow color.

in fact, makki ki roti, can also be had just plain with chai. you can also add some chopped greens like methi, spinach or bathua to the maize flour and make parathas. i usually make this for breakfast in the winters.

makki ki roti is a bit heavy on the stomach. so we add ajwain (carom seeds) to help in the digestion. also they have to be cooked properly, or else you might get stomach pain. i learnt making makki ki roti from my mother-in-law and the method shared here is exactly the way we make it at home. during every winter makki ki roti and sarson ka saag is made in our home.

in the step by step by recipe post, i have shown two methods of rolling makki ki roti. hot water is added to the dough and thus the rotis are pliable and easy to roll. some whole wheat flour (atta) can also be added in the dough to make the roti easier to roll.

you can also begin with making small roti that are easier to handle and then slowly, slowly you can increase the size of the rotis.

few more popular punjabi recipes you may like are:

makki ki roti

4 from 5 votes
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
makki ki roti is a popular unleavened bread made with maize flour (cornmeal). this punjabi recipe of makki ki roti is made on a tawa (griddle) with some ghee or oil. makki ki roti is also called as makki di roti in punjabi language and is always served with sarson ka saag. 
makki ki roti recipe
Course:main course
Cuisine:north indian,punjabi
Servings:3

INGREDIENTS FOR makki ki roti

(1 CUP = 250 ML)
  • 2 cups maize flour or makki ka atta (cornmeal) - 200 grams
  • ½ cup hot water or add as required
  • 1 teaspoon ajwain (carom seeds)
  • salt as required
  • ghee or oil as required for roasting

HOW TO MAKE makki ki roti

making dough for makki ki roti

  • in a mixing bowl take 2 cups maize flour or cornmeal, 1 teaspoon carom seeds and salt as required. mix them together with a spoon.
  • heat 1 cup water separately in a pan till it comes to a boil. add this hot water to the flour.
  • mix with a spoon. cover and keep aside till the dough mixture becomes warm.
  • when the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough. if the dough looks dry, then add some warm water. if the dough looks sticky, then add a few tablespoons of maize flour.
  • knead into a smooth yet firm dough. fine cracks will be there. so not to worry. make medium sized balls of the dough. shape them into a neat ball and flatten them.

method 1 for rolling makki ki roti

  • 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.
  • begin to gently roll with a rolling pin (belan). add more flour if required. 
  • roll to small to medium-sized round circle. make into the size of a phulka or chapati but not very thin, but a little thick. 
  • you can even use a ziplock bag. if using a zip lock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. place the dough ball in the bag. press it slightly with your hands. now with the rolling pin (belan), slowly roll. sprinkle some flour. move the rolling board and roll again. this is to ensure that all the sides of the roti are evenly rolled.

method 2 for rolling makki di roti

  • makki roti can also be made by patting the dough. sprinkle some maize flour on the dough ball all over and also on the rolling board. 
  • now with your fingers gently press and pat the dough. as you press the dough, also move it clockwise. add flour as required when patting the dough.
  • continue to press and pat the dough till you get a neat makki roti. do not make thin but slightly thick roti. when the dough is patted, the edges won’t be even. 

making makki ki roti

  • now spread some ghee or oil on a hot tawa.
  • gently place the makki ki roti on the tava. if there is a crack on the roti, then gently pat that portion with a few drops of water.
  • when one side is a little browned, flip the roti with the help of a spatula.
  • when the other side gets browned, flip again. flip a couple of times and cook till the makki di roti is well browned and cooked from all sides. press the edges with a spatula so that they get cooked well. 
  • pour some ghee on the sides whilst cooking the roti. if the dough is kneaded very well, the makki di roti will start puffing up also or you can see puff coming up at some spots.
  • serve the makki ki roti hot with sarson ka saag and jaggery cubes. if you don’t mind then you can add some white butter (makhan) on top of the makki di roti while serving them hot and that’s how they are relished and served in punjabi families.
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how to make makki ki roti

a) making dough for makki ki roti

1. in a mixing bowl take 2 cups maize flour or cornmeal (200 grams), 1 teaspoon carom seeds (ajwain) and salt as required. mix everything together with a spoon.

making makki ki roti, making makki di roti

2. heat 1 cup water separately in a pan till it comes to a boil. add this hot water to the flour.

making makki ki roti

3. mix with a spoon. cover and keep aside till the dough mixture becomes warm.

making makki ki roti

4. when the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough. if the dough looks dry, then add some warm water. if the dough looks sticky, then add a few tablespoons of maize flour.

making makki ki roti

5. so now you have the dough ready. fine cracks will be there.

making makki ki roti

6. make medium sized balls of the dough. shape them into a neat ball and flatten them.

making makki ki roti

method 1 – for rolling makki ki roti

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.

making makki ki roti

8. begin to gently roll with a rolling pin (belan). you can also roll roti using a ziplock bag. if using a zip lock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. place the dough ball in the bag. press it slightly with your hands. sprinkle some flour. now with the rolling pin (belan), slowly roll. move the rolling board and roll again. this is to ensure that all the sides of the makki roti are evenly rolled.

making makki di roti

9. roll to small to medium-sized round circle. make into the size of a phulka or chapati but not very thin, but a little thick. by now i have got enough practice to roll them directly on rolling board. the roti does not break if you handle them carefully. add more flour if required while rolling.

making makki ki roti

method 2 for rolling makki ki roti

10. makki roti can also be made by patting the dough. sprinkle some maize flour on the dough ball all over and also on the rolling board.

making makki ki roti

11. now with your fingers gently press and pat the dough. as you press the dough, also move it clockwise.

making makki ki roti

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 even. if you are experienced in making the roti with the palms of your hands together, like how our grandmothers and great-grandmothers used to do, then you can make the makki roti this way too.

making makki ki roti

making makki ki roti

13. now spread some ghee or oil on a hot tawa.

making makki ki roti

14. gently place the makki di roti on the tava. if there is a crack on the roti, then gently pat that portion with a few drops of water.

making makki ki roti

15. when one side is a little browned, flip the makki roti with the help of a spatula.

making makki ki roti

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. pour some ghee on the sides whilst cooking the roti. if the dough is kneaded very well, the makki di roti will start puffing up also or you can see puff coming up at some spots. press the edges with a spatula so that the edges are also cooked well. make all rotis this way. you can roll and roast the rotis simultaneously. you can even make all the rotis first. cover them with a kitchen napkin and then roast them one by one.

makki ki roti, makki di roti

serve the makki ki roti hot with saag and jaggery cubes. if you don’t mind then you can add some white butter on top of the makki di roti while serving them hot and that’s how they are relished and served in punjabi families.

makki di roti


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

  1. Hello dassana,
    I am Mexican ladki married to a Punjabi ladka. I was thrilled when I found out about maki ki roti and found them easier to make than my beginner rotis! We use harina de maíz (corn flour) and it’s easier to knead than corn meal which the granules are bigger. I brought my mother in law my grandmas old cast iron tortilla presser. We also cover it with ziploc and just use slight amount of pressure to the handle to make perfect round tortillas. My mother in law was thrilled and had fun using it.
    And yes, they are heavier than rotis and corn really does not have the great nutritional properties that atta has.
    Also warm water helps.
    Your recipes have really made me a better and more confident Indian cook and I have impressed my mother in law a few occasions with your help.
    Gracias! (Thank you)

  2. My mom usually makes them at home – perfectly round ones. The trick is that you have to use warm water while flattening them on palm(she makes them on palms) and I agree more water while kneading helps in round rotis. Also elder ones at home say that maize flour is lighter than wheat flour its the sarso ka saag that makes the meal heavy otherwise makki ki roti is light for our stomach. My grandmother usually eats them as she thinks these are light and easy to digest.

    • agree on warm water for kneading. my mother in law says that makki ka atta is slightly difficult to digest and says that ajwain must be added to the dough. we also have makki ki rotis with tea at times and i do feel they are heavy than chapatis. i can’t make them perfectly round and it takes practice. i only make them during winters and that too with sarson ka saag and on occasions with some mooli chutney or tea.

  3. Hi.. I tried this today and came out very well, but the only thing is my flour is not yellow color, its labelled as sorghum flour ( Jowar ki roti ) so i was wondering both are same or different?

    • thanks meena. makki ki roti is maize flour and is always yellow in color. the colour resembles the colour of besan/gram flour. both are different. sorghum flour has creamish color.

  4. thanks for the recipe. First time i made this – truly wonderful. My makki rotis looked just like yours. the only difference was I did not use a rolling pin to roll them out. I flattened them in the bag by hand and this was before reading the other comments. I had them with your recipe for Sarson ka saag – this was made for the first time too!!. Will definitely look out for more recipes from you.

  5. Actually, corn meal is whatever color the corn it was made from, white, red, blue, green, or yellow. Your recipe is very much like tortillas. I would recommend trying what the Latinos call “masa harina” next time you are looking for corn meal/flour. A package might also say “masa de maize”. Masa harina is corn flour/meal that has been made into hominy first then ground into a flour and dried. It is more nutritious that just plain ground corn and has a better texture for making tortillas. Latinos will use rolling pins to make tortillas; some will also use a tortilla press. They sometimes also use sheets of plastic to keep the dough from sticking as you do. I recommend looking into a tortilla press if you can. I really learn a lot from your website. Your education in Food Science really comes through. I have also studied Food Science so I know.

    • in india, locally we only get the yellow colored maize flour. the other colored ones are only available in major indian cities and all of them are imported from other countries and very expensive. i have read about masa harina. in fact was even thinking of making them from the yellow maize flour that we get here. thanks for sharing the info on masa harina and tortilla. also thanks for your kind words.

  6. Hello Amit try the recipe with increasing the amount of water from 1/2 cup to 1-1.25 cups of water. The rotis will come out round circular in shape and won’t be too dry to eat. Using a plastic sheet is a good idea and if you increase the water content then you won’t need a rolling pin instead you can roll it out with the finger tips or even the back of a thali/plate on a flat surface. Objective is to make the dough very soft and if it dries out then wet your hands again and knead it a little bit more.

    • thanks for the suggestion and tips. i usually make the dough soft, but still that its easier to roll. i will try with your suggestion of adding some more water and making the rotis with the palm of the hand.

  7. Hi Dassana,
    i went thru a lot of your recepies today for the first time. Quite amazing. your amritsari chole is just how i make mine.Your whole wheat naan too good and just like you i can have anything with tea. Be it pakwaan, kulcha or aloo paratha!

  8. Greetings Dasanna,
    Healthy food! I particularly like the nut -mix (ground) should go well with different recipes and bread-or even various flat breads too!

  9. I havent had makki ki roti in a soo long.. mom would make it and give us only one,.. though my grandfather ate a bunch without a problem.. he was from the farming generation. completely different digestive systems and health!
    Your id you commented with on my blog isnt linked to here.. but i remembered !
    Thank you for the kind words on the posts!

    • even at home, when i make these, i cannot have more than two small rotis. but my father in law can eat a bunch. i agree with you…. a completely different generation and digestive systems.

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