makki di roti recipe, how to make makki di roti | step by step

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makki di roti recipe with step by step photos – makki di roti are popular punjabi flatbreads. the combo of makki di roti with sarson ka saag topped with white butter is quite famous. although saag goes well with parathas 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.

makki di roti is the punjabi term for the famous north indian maize flour bread. the bread is unleavened and cooked in ghee. the rotis are made from maize flour which is different from corn flour. corn flour is corn starch and is white in color. maize flour or corn meal has a light yellow color.

in fact, makki di 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.

i was looking for maize flour here, but just could not find it in any grocery store. somehow a chance visit to fabindia… and i was so thrilled to find maize flour in their outlet. without any thought, i picked up the maize flour and was looking forward to make the rotis at home.

makki di rotis are a bit heavy on the stomach, if you eat them too much. so we add ajwain/carom seeds to help in the digestion. also they have to be cooked properly, or else you stomach might be in a problem 😉

the rotis are also not so easy to roll. they break so easily. so one has to be very careful while rolling and lifting the rotis. you will need some practice and patience to make them at home.

begin with making small rotis that are easier to handle and then slowly, slowly you can increase the size of the rotis. if you are experienced in making the rotis with the palms of your hands together, like how our grandmothers and great grandmothers used to do, then you can make the rotis this way too.

if you love punjabi food then you might like to check punjabi chole, amritsari chole, punjabi aloo paratha, chole bhature, matar kulcha and sweet lassi.

makki di roti recipe details below:

4.67 from 3 votes
makki di roti recipe
prep time
20 mins
cook time
40 mins
total time
1 hr

makki di roti recipe - famous north indian maize flour bread. the bread is unleaveaned and cooked in ghee.

course: main course
cuisine: indian, punjabi
servings: 3
author: dassana
ingredients (1 cup = 250 ml)
  • 2 cups maize flour (corn meal)
  • ½ cup water
  • ½ tsp ajwain (carom seeds)
  • ghee as required for roasting
  • salt as required
how to make recipe
  1. mix all the dry ingredients in a bowl.
  2. add half of the water and knead. add more water if required.
  3. knead into a firm dough.
  4. form medium sized balls of the dough.
  5. using a ziplock bag, roll the dough.
  6. roast the makki di rotis on a tava/griddle with 2 to 3 tsp of ghee till well browned and cooked.

  7. top the makki di roti with butter and serve hot with saag.

lets start step by step makki di roti recipe:

take the maize flour, salt and carom seeds in a bowl. mix them together.

add warm water little by little and keep on kneading. don’t add too much of water. make a firm dough. if the dough falls apart and it will, add a little water. but… but… don’t make the dough sticky.

so now you have the dough ready… the cracks will be there…

make medium sized balls of the dough.

now comes the most difficult part…. rolling the makki di rotis. you can do this directly also on the rolling board… personally its easy for me to do it in a ziplock bag. the rotis don’t break if you handle them carefully. this is what i do. 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, slowly roll… move the rolling board and roll again. this is to ensure that all the sides of the roti are evenly rolled. make into the size of a phulka or chapati… not very thin, but a little thick like parathas.

below is a baking tray with three rotis on it… this means that these rotis will go in the oven…. this is what i did… i baked the rotis in the oven… no… don’t get me wrong… not for health reasons… but coz we did not have cooking gas… and it was a huge disaster….

so please don’t ever bake makki ki rotis in the oven… you will have to throw them all away… as one bite and your teeth and gums will all start hurting… don’t you believe me? the rotis become so hard that you have to really bite into them… and a little bit of exaggeration is ok, friends 😉

the best way is to roast the rotis in ghee on a tava. heat some ghee.

gently remove the makki di roti from the ziplock bag without breaking it. put it 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 rotis with the help of a spatula.

when the other side gets browned, flip again and cook till the makki di rotis are well browned and cooked from all sides. pour some ghee on the sides whilst cooking the rotis.  if the dough is kneaded very well, the roti will start puffing up also or you can see puff coming up at some spots.

serve the makki di roti hot with saag. if you don’t mind than you can add some butter on top of the makki di roti while serving them hot and thats how they are relished and served in punjabi families.

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This post was last modified on January 5, 2018, 1:11 pm

    Categories Dinner RecipesIndian Breads & ParathasIndian Breakfast RecipesNorth Indian RecipesPunjabi Recipes

View Comments (25)

  • 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.

  • 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!

    • yes the sesame seeds flax seed blend is very healthy and goes well with any savory recipe as well as also with flat breads as well as breads.

  • 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!

  • 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.

  • 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.

  • 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.

    • welcome mina. thanks for sharing your positive feedback. you can even flatten the roti with your hands. yes do try some more recipes.

  • 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.

  • 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.

  • 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)

    • Welcome Dani. Glad to read your feedback. tortilla presser is a very good idea. Thanks for sharing this information.

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