Makki Roti is a gluten free flatbread popular in Punjabi cuisine. Makki Ki Roti is also called as maize flour roti. Makki Roti tastes so good and most commonly served with Sarson Ka Saag. Learn to make perfect Makki Roti with the help of step by step pictures and video.
Makki ki Roti is an unleavened flatbread variety, tastes so delicious. Makki Roti has few variations made with radish but this simple recipe I have shared here can be made easily and quickly too. You don’t need any fancy equipment, just a plate and a zip lock cover to press and your rotis are pressed in no time.
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About Makki Ki Roti
Makki Roti gets its name from the Punjabi term for maize flour which is makki ka atta. Makki Atta or Yellow corn flour is used to make Makki Roti. This maize flour is gluten free so usually can’t be rolled easily so should be pressed unlike other flatbreads we make.
Makki Roti is a popular flatbread in Punjab most commonly served with Sarson ka saag, butter and jaggery cubes. Though maize is a term for corn flour the white corn flour is different from yellow corn flour which is Makki Ka Atta. Makki Atta is finely ground corn meal.
Makki Ki Roti can be served for breakfast or dinner. Maize flour should be cooked properly else it will lead to digestion issues. So take time to cook it and serve with your choice of side dish and I am sure you will include this roti in your regular menu.
Makki Roti Video
Makki Ki Roti Ingredients
- Maize flour – Maize also known as Makki Ka Atta or yellow corn flour is used for making makki roti.
- Oil – Oil is added to make the dough easy to press.
- Salt – Salt is added for taste.
- Water – Maize flour is added to boiling water and mixed.
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How to make Makki Ki Roti Step by Step
1.To a pan add 1 cup water along with salt to taste.
2.Give a quick mix with a ladle. Let it boil.
3.When it starts to boil add the maize flour.
4.Immediately mix it well with a ladle until no dry flour is seen.
5.Switch off. Cover and set aside for 5 minutes to cool down.
6.Transfer the mixture to a mixing bowl add 1 teaspoon oil to it.
7.Knead it well to a smooth soft dough like this.
8.Make small lemon sized balls, flatten it slightly and keep it ready. Repeat to finish.
9.Take a zip lock bag or any plastic sheet, grease it with oil well.
10.Place the dough on it.
11.Fold and cover like this.
12.Press with a plate. Twist and turn for even pressing.
13.Pressed and ready.
14.Gently remove.
15.Repeat to finish pressing.
16.Heat a dosa tawa drizzle oil, place a roti.
17.Cook until golden spots appear here and there on both the sides.
18.It takes at least 4-5 minutes to cook each roti so take time and cook it.
Soft makki roti is ready!
Expert Tips
- Dough preparation – Maize flour is added to boiling water, mixed well then kneaded well to prepare a soft dough.
- Kneading – Knead it at least for 7-10 minutes to make a crack free smooth dough.
- Make balls – Make smooth balls, flatten is slightly and make it ready.
- Pressing – If you have a tortilla press or poori press then use it. But I find this way easier as I don’t have any equipment for pressing. Press the ball in between 2 plastic sheets using a plate for even pressing.
- Cooking – Use a dosa tawa and cook the roti until golden spots appear here and here on both the sides. Drizzle oil as and when needed.
Serving and Storage
Makki Ki Roti keeps well in room temperature for 1 day. This roti should be consumed hot so I would not recommend storing.
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📖 Recipe Card
Makki Roti Recipe | Makki Ki Roti Recipe
Ingredients
- 1 cup maize flour
- 1 cup water
- 1 teaspoon oil
- salt to taste
Instructions
- To a pan add 1 cup water along with salt to taste.
- Give a quick mix with a ladle. Let it boil.
- When it starts to boil add the maize flour.
- Immediately mix it well with a ladle until no dry flour is seen.
- Switch off. Cover and set aside for 5 minutes to cool down.
- Transfer the mixture to a mixing bowl add 1 teaspoon oil to it.
- Knead it well to a smooth soft dough like this.
- Make small lemon sized balls, flatten it slightly and keep it ready. Repeat to finish.
- Take a zip lock bag or any plastic sheet, grease it with oil well.
- Place the dough on it.
- Fold and cover like this.
- Press with a plate. Twist and turn for even pressing.
- Pressed and ready.
- Gently remove.
- Repeat to finish pressing.
- Heat a dosa tawa drizzle oil, place a roti.
- Cook until golden spots appear here and there on both the sides.
- It takes at least 4-5 minutes to cook each roti so take time and cook it.
- Soft makki roti is ready!
Video
Notes
- Dough preparation – Maize flour is added to boiling water, mixed well then kneaded well to prepare a soft dough.
- Kneading – Knead it at least for 7-10 minutes to make a crack free smooth dough.
- Make balls – Make smooth balls, flatten is slightly and make it ready.
- Pressing – If you have a tortilla press or poori press then use it. But I find this way easier as I don’t have any equipment for pressing. Press the ball in between 2 plastic sheets using a plate for even pressing.
- Cooking – Use a dosa tawa and cook the roti until golden spots appear here and here on both the sides. Drizzle oil as and when needed.
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