Makki Di Roti Recipe - Hot and buttery, it is lovely to have this by itself, or then wait for sarson da saag season!

This recipe is from the book Tandoori Cooking @ Home.

Main Ingredients : Cornmeal, Wheat flour

Cuisine : Punjabi

Course : Breads

Makki Di Roti

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Makki Di Roti Recipe - How to make Makki Di Roti


Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Medium


  • Cornmeal 1 1/2 cups

  • Wheat flour 1/4 cup

  • Salt to taste

  • White butter homemade as required


Step 1

Add salt and wholewheat 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. Pat each ball between moistened palms to make a roti of medium thickness.

Step 2

Alternatively, roll out each ball between the folds of a greased plastic sheet. Heat a tawa and place a roti on it. Cook on medium heat till one side is half-done.

Step 3

Turn over and spread some white butter over the surface. 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.