How to make Tandoori Makki ki Roti -

A flat bread made with cornmeal, a staple food in North India, best accompanied with Sarson ka saag, dollops of white butter and a glass of chaas. Don't forget to check out the recipe of sarson ka saag on our channel!

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Coarse corn meal, Salt (नमक)

Cuisine : Punjabi

Course : Breads

Tandoori Makki ki Roti

Tandoori Makki ki Roti Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tandoori Makki ki Roti Recipe

  • Coarse corn meal 2 cups

  • Salt to taste

  • Fresh home-made white butter to serve


Step 1

Pour some water into the lower part of the gas oven tandoor, place the perforated plate over it, cover it with the lid and let it heat.

Step 2

Take cornmeal in a mixing bowl, add salt and mix well. Make a well in the centre, pour a little warm water and mix with your hand.

Step 3

Add more warm water enough to knead into a semi soft dough.

Step 4

Dampen your palms, take small portions of the dough, pat them into a round and slightly thick rotis and place them in the tandoor and cook. After 2-3 minutes, turn them over and let them cook till well done.

Step 5

Stack the rotis one over the other on a serving platter spreading white butter after each roti and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.