How to make Makki Di Roti - Corn meal flour flatbread – one part of the hit makki di roti and sarson ka saag combo!

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cornmeal (मकई का आटा), Whole wheat flour (atta) (आटा)

Cuisine : Punjabi

Course : Breads

Makki Di Roti Recipe Card

Makki Di Roti

This Punjabi flatbread is made with a mix of cornmeal and whole wheat flour. While it is famous as one part of the makki di roti and sarson ka saag combination it works brilliantly paired with any other sabzi as well. Makki di rotis can be a bit heavy on the stomach so a small sprinkling of carom seeds added to the dough is a good idea to make the rotis easier to digest.

For more recipes related to Makki Di Roti checkout Makkai Di Roti. You can also find more Breads recipes like Roti Prata, Yorkshire Pudding, Tilwali Poori, Cinnamon Crumb Banana Loaf.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Makki Di Roti Recipe

  • Cornmeal 1 1/2 cups

  • Whole wheat flour (atta) 1/4 cup

  • Salt to taste

  • Unsalted butter as required


Step 1

Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls.

Step 2

Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet.

Step 3

Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface.

Step 4

Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.

Best Cooked In

Wonderchef Roti Tawa