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.

New Update
Makki Di Roti
Main Ingredients Cornmeal, Whole wheat flour (atta)
Cuisine Punjabi
Course Breads
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Makki Di Roti

  • 1 1/2 cups Cornmeal
  • 1/4 cup Whole wheat flour (atta)
  • to taste Salt
  • as required Unsalted butter


  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.
  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.
  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.
  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.

Nutrition Info

Calories 496
Carbohydrates 76.9
Protein 14.2
Fat 14.6