Makki ki roti is a gluten-free Indian flatbread crafted from maize flour. Here's a failproof family recipe that combines cornmeal's rustic texture and earthy sweetness with peppery daikon. Enjoy this Punjabi delicacy with a side of sarson ka saag and a dollop of butter.
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Makki ki roti, a quintessential Punjabi delicacy, holds a special place in my heart since it brings back fond childhood memories. It's not just a flatbread; it's a warm embrace of tradition, flavor, and simplicity.
It is traditionally enjoyed during the winter months in the north. Its hearty and warming qualities make it the perfect comfort food during chilly evenings, especially when paired with sarson ka saag!
Today, I'm sharing my mother-in-law's foolproof recipe and tips to make this classic flatbread easily. I've also included an alternate way to make makki ki roti using a tortilla press. Let's get started!
Ingredients - Notes & Substitutions
Here's what you need for this makki ki roti recipe. A quick trip to the Indian store should get you all these ingredients easily:
- Maize Flour (Makki ka Atta): The star ingredient, finely ground maize flour, gives the roti a distinct flavor and texture. Look for it at an Indian grocery store, or on Amazon. If using coarse cornmeal, make sure to grind it to a superfine texture.
- Diakon radish: Grated diakon acts as a great binder for the dough, keeping it moist, and enhancing the flavor of this roti.
- Greens: I add the tender green leaves of the daikon to the dough for flavor and nutrients. You can substitute this with spinach, fenugreek, or cilantro leaves.
- Ajwain (carom seeds): Adds a peppery taste and helps in digestion. Alternatively, use crushed black peppercorns.
- Water: A splash of water is all you need to bind the dough together. Adjust the quantity as needed to make a soft dough.
- Ghee: I use ghee for cooking these flatbreads for an authentic taste, but feel free to use olive oil instead.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Makki Ki Roti
Here are the step-by-step instructions and photos for making the best and most authentic makki ki roti:
Step 1: Prepare the dough
Combine maize flour (makki ka atta), salt, carom seeds, and red chili powder in a mixing bowl. Now add grated daikon and chopped greens and mix with a fork.
Add water as needed and knead the mixture into a soft dough. Add a teaspoon of ghee and incorporate that into the dough. The dough should hold together without being too sticky.
Step 2: Shape the Rotis One of The 2 Ways
Divide the dough into 8 equal portions and roll each into a round disc.
1. Parchment Paper and Tortilla Press Method:
Place a parchment sheet onto the tortilla press. Place a dough ball in the center and top that with another sheet of parchment.
Now press down the tortilla press handle to flatten the dough. You may need to press 1-3 times to reach a ¼-inch thick roti. Repeat to flatten all rotis.
2. Ziplock and Skillet Method:
Cut open a gallon-size food storage bag on two ends and spread it open (like a book). Brush both inner sides with water. Wet your palms and gently flatten the dough ball with your fingers.
Place it in the center of the ziplock and cover it with the other side. Press the dough down in circular motions using a heavy bottom frying pan until it is flattened to an even thickness.
Step 3: Cook the Rotis
Heat a skillet on medium-high heat. Carefully transfer the roti to your hand, then place it in the skillet. Cook for about 30 seconds, till it turns a shade darker.
Flip it. Brush a little ghee on the other side and flip after 30 seconds. Repeat the process on the other side and cook till the flatbread turns golden in color.
Serving Suggestions
- Pair with Sarson ka Saag: Nothing beats the classic combination of makki ki roti with a hearty serving of sarson ka saag, a spicy mustard greens curry.
- Accompany with Pickles: Add a tangy twist to your meal by serving makki ki roti with homemade lemon or mixed vegetable pickles.
- Dip in Yogurt: Enjoy the simplicity of makki ki roti by dipping it into creamy yogurt seasoned with a pinch of salt and roasted cumin powder.
- Serve with Paneer Butter Masala: This may not be a classic combination, but it's surely a match made in food heaven! Indulge in a luxurious feast by pairing makki roti with rich and creamy paneer butter masala or paneer tikka masala.
Try a Variation
Methi Makki Roti: Add freshly chopped fenugreek leaves (methi) to the dough. Fenugreek leaves add a nice floral taste to the flatbread, which contrasts beautifully with the natural flavor of cornmeal.
How to Store & Freeze
Storing instructions: Allow the rotis to cool completely, then stack them with parchment paper between each layer to prevent sticking. Store in an airtight container in the refrigerator for upto 2-3 days. Reheat on a skillet or tawa before serving.
Freezing instructions: You can freeze makki ki roti for longer storage. Place parchment paper between each roti to prevent sticking, then wrap the stack tightly in aluminum foil or plastic wrap.
Store in an airtight container or freezer bag for up to 1 month. Reheat from frozen on a skillet or in the microwave until warmed through.
Recipe Tips & Notes
- Flour Texture: Maize flour has a superfine consistency which works great for this recipe. If using cornmeal, grind it to a superfine texture before using.
- Handle with Care: Maize flour lacks gluten, making the dough delicate and sticky. Handle it gently to prevent breakage while shaping the rotis.
- Consistency is Key: Aim for a dough that's soft and pliable but not too sticky. Adjust the water quantity accordingly to achieve the perfect consistency.
- Cooking Time: Cooking the rotis on a medium-high flame ensures they cook evenly without burning, resulting in a beautiful golden hue.
Frequently Asked Questions
While cornmeal shares similarities with maize flour, it has a coarser texture, which may affect the outcome of the rotis. For an authentic taste use maize flour or look for super fine cornmeal. If using cornmeal, look for a superfine texture or grind it to a fine consistency.
Makki ki roti is typically made with maize flour, water, salt, and oil. Every family has their spin on this recipe, for example, my family recipe also includes grated daikon, chopped daikon/ radish greens, and ajwain (carom seeds).
Popular Indian Flatbreads
📖 Recipe
Makki Ki Roti (Maize Flour Flatbread)
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Video
Ingredients
- 2 cups maize flour (makki ka atta)
- 1 teaspoon salt
- ½ teaspoon carom (ajwain) seeds
- ½ teaspoon red chili powder
- 1 cup grated diakon radish : optional
- ¼ cup chopped daikon greens or cilantro/ fenugreek / spinach
- 3 tablespoons ghee for cooking
- 1 cup warm water start with ¾ cup
Instructions
Prepare the Dough
- Combine maize flour (makki ka atta), salt, carom seeds, and red chili powder in a mixing bowl. Add grated daikon and chopped greens and mix with a fork.
- Add water as needed and knead the mixture into a soft dough. Add a teaspoon of ghee and incorporate that into the dough. The dough should hold together without being too sticky.
Shape the Rotis One of The 2 Ways
- Divide the dough into 8 equal portions and roll each into a round disc.
- 1. Parchment Paper and Tortilla Press Method:Place a parchment sheet onto the tortilla press. Place a dough ball in the center and top that with another sheet of parchment.Now press down the tortilla press handle to flatten the dough. You may need to press 1-3 times to reach a ¼-inch thick roti. Repeat to flatten all rotis.
- 2. Ziplock and Skillet Method:Cut open a gallon-size food storage bag on two ends and spread it open (like a book). Brush both inner sides with water. Wet your palms and gently flatten the dough ball with your fingers.Place it in the center of the ziplock and cover it with the other side. Press the dough down in circular motions using a heavy bottom frying pan until it is flattened to an even thickness.
Cook the Rotis
- Heat a skillet on medium-high heat. Carefully transfer the roti to your hand, then place it in the skillet. Cook for about 30 seconds, till it turns a shade darker.Flip it. Brush a little ghee on the other side and flip after 30 seconds. Repeat the process on the other side and cook till the flatbread turns golden in color.
Notes
- Flour Texture: Maize flour has a superfine consistency which works great for this recipe. If using cornmeal, grind it to a superfine texture before using.
- Handle with Care: Maize flour lacks gluten, making the dough delicate and sticky. Handle it gently to prevent breakage while shaping the rotis.
- Consistency is Key: Aim for a dough that's soft and pliable but not too sticky. Adjust the water quantity accordingly to achieve the perfect consistency.
- Cooking Time: Cooking the rotis on a medium-high flame ensures they cook evenly without burning, resulting in a beautiful golden hue.
Camille says
Yum! I was trying to find a bread my daughter could eat as she gave up wheat bread for Lent. I did have to make few modifications based on what I had, but wow, we loved it! I was surprised when my meat-loving husband complimented this meal as being really good! We had the roti with curry butternut squash soup, yogurt and my compound butter that included parsley, garlic, lemon, etc...
You were not kidding on the difficulty of getting the bread rolled out and onto the griddle. I did have a bit a measurement problem because I had to scale the recipe for the 1 1/2 cups of corn flour I had, but I finally found a method that worked pretty smoothly. I would flatten out a ball on a silicone baking mat. Then I would flip the mat over onto the griddle and let the first side cook through. Then I could pretty easily peel the silicone mat off the flatbread. The silicone mats can withstand up to 450 degrees so I figured this would be ok. After I got that method down, it went easily. I think next time I'll try your ziploc bag idea which may work better if I don't mix up my measurements again! I'm pretty sure I added too much water and my butter was still warm so it made the dough too soft and sticky. But, wow, really tasty and the video was quite helpful.
Aneesha says
Hi Camille, thank you for a detailed review, I'm glad you enjoyed this flatbread! And yes, do try the ziplock method next time, it works like charm for me every single time! Thanks again!