Makki ki roti

4.93 from 13 votes

Makki ki roti – a rustic Punjabi flatbread is a winter staple made with coarse yellow cornmeal and simple ingredients. This homemade Makke ki roti is an easy and straightforward recipe that comes together in less than 40 minutes and is amazingly delicious.

Prep: 10

Cook: 20

Rest: 10

Total: 40

Course: Breads

Cuisine: Indian

Servings:

Calories: 466kcal

Author: Ruchi

Ingredients

2 cups Makki ka atta (Cornmeal)
½ teaspoon Salt
½ teaspoon Ajwain Carrom seeds
2 tablespoons Oil
1½ cups Lukewarm water
¼ cup Ghee

US Customary - Metric

Instructions

Add cornmeal to a large plate. Rub the flour with your fingers, breaking up the lumps.
Transfer the flour to a bowl. Add salt and carom seeds. Mix it well until combined.
Add oil to the mix.
Gradually add water to the bowl. Mix it well. Make sure you add water slowly to the dough to maintain the dough’s consistency. Keep adding water until the liquid is fully incorporated and the mixture comes together like a dough. Knead the dough well. Cover and let the dough rest for 8-10 minutes.
PROTIP - Do not add all the water at once. You may need a little less or more liquid, depending on the quality of the flour.
Cover and let the dough rest for 8-10 minutes.
Divide the dough into 4 equal parts.
Heat a griddle or tawa on medium-low heat.
Now, take a plastic sheet or parchment paper. Grease the plastic sheet and place it on a rolling stone.
Take one dough ball and place it in between the sheets of plastic. Drizzle some oil on top of it.
Fold the plastic sheet over the dough ball. Flatten the dough ball with your hands.
Now, using your fingers, spread the dough ball.
Move your fingers in a circular motion and pat the dough until it forms a large circle.
Lift the plastic sheet from the top of the roti.
Carefully transfer the roti onto your palm.
Transfer it on to hot griddle/ tawa. Cook the roti from one side until you see some bubbles on the surface.
Flip the roti and cook on the other side.
Apply ghee and cook Makki ki roti on both sides.
Onc evenly brown, remove from heat and apply ghee on the roti. Repeat the process with the remaining dough.
Serve hot with Sarson ka saag, Makhan, and jaggery.

Video

Notes

What else can you add to Makki ki roti?

This recipe is completely versatile and can be adapted to many variations such as -

Fresh methi or dried fenugreek leaves - You can add 1/2 cup of chopped fresh methi leaves or 3 tablespoons of dried methi leaves to this recipe for added nutrition.
Mooli (radish) - Grated mooli makes a great addition too. Add 1/2 a cup of grated mooli while making the dough. The rest of the recipe remains the same.
You can combine the above two ( methi leaves + mooli) and make Makki ki roti. We call it Makki Mooli Methi Paratha.

Can I make Makki ki roti in advance?

Most certainly! You can cook the roti at least 2 days in advance and store it. It will keep well in the refrigerator for 2 days, wrapped tightly in a plastic bag.

If you want, you can make the dough in advance and store it in the refrigerator for later use. It will stay good for 3 days in the fridge in an airtight container.

Storing!

You can store the leftover cooked Makki ki roti in a sealed bag for up to 2 days.

To reheat cold roti, wrap the rotis in a clean, damp kitchen towel and microwave for 20-30 seconds or until warm. Or you can reheat the roti on a skillet by applying a little ghee to them.

Nutrition