This modern makki di roti puts a corn flatbread on the table in thirty minutes: golden cornmeal dough kneaded with hand-hot water, green chiles, and ginger, then patted and cooked until softly blistered. Corn dough has no gluten, so the technique is all in the handling. Best straight off the pan, with butter.
Imagine a crisp winter evening, warmed by the rustic, earthy aroma of freshly made Makki di Roti. This golden corn flatbread is a cherished gift from the heart of Punjab, a culinary tradition passed down through generations. While traditionally paired with a vibrant bowl of Sarson ka Saag (mustard greens) and a dollop of white butter, this recipe offers a simple, modern twist to ensure perfect rotis every time. We’re swapping tricky hand-rolling for a cookie cutter—a little shortcut that guarantees beautiful, crack-free rotis without sacrificing that authentic, heartwarming flavor. Makes around 10 small rotis.
Ingredients
• 1¾ cups / 210g (7.4 oz) fine cornmeal (makki ka atta)
• ¾ cup / 90g (3.17 oz) all-purpose flour
• ⅓ tsp / 2g (0.07 oz) salt
• 1 tbsp / 15ml canola oil, plus more for cooking
• 2 Indian green chiles, very finely sliced
• ¼-inch piece / 1 tsp (5 ml) ginger, peeled and grated
• ⅔ cup / 160ml (5.4 fl oz) hand-hot water
Instructions
1. In a large mixing bowl, whisk together the fine cornmeal, all-purpose flour, and salt.
2. Add 1 tablespoon (15 ml / 0.5 fl oz) of canola oil. Using your fingertips, rub the oil into the flour mixture until it resembles fine breadcrumbs.
3. Stir in the finely sliced green chiles and grated ginger until evenly distributed.
4. Gradually add the hand-hot water, a little at a time, mixing until a dough begins to form. You may not need all the water.
5. Knead the dough on a clean surface for about 5 minutes until it becomes soft, smooth, and pliable.
6. Divide the dough in half. On a lightly floured surface, roll out one half of the dough until it’s very thin (about ⅛-inch thick).
7. Using a 4-inch round cookie cutter, press firmly into the dough to cut out discs. Gather the scraps, re-roll, and repeat. Do the same with the second half of the dough.
8. Heat a non-stick frying pan or tawa over medium-high heat. Drizzle with a little oil.
9. Cook 2-3 rotis at a time for about 3 minutes total, flipping every 30-60 seconds, until they are cooked through with golden-brown spots and no raw dough is visible.
10. Serve immediately, slathered with fresh butter, alongside a generous helping of Sarson ka Saag.
Nutritional Information
• (per roti)
• Calories: 125 kcal
• Carbohydrates: 22g
• Protein: 3g
• Fat: 3g
• Sodium: 80mg
• Fiber: 2g
Pro Tips
• for Perfect Makki di Roti
• Use hand-hot water to knead the dough. The warmth helps to soften the cornmeal, making the dough more pliable and less prone to cracking.
• If the dough cracks while rolling, place it between two sheets of parchment paper. This prevents sticking and helps you achieve a thin, even circle.
• For a traditional puffed-up roti, after pan-frying, use tongs to carefully place it directly over an open flame for a few seconds on each side until it inflates.
• These rotis are best served fresh and hot. To keep them soft, stack them as you cook and wrap them in a clean kitchen towel inside a casserole dish.
FAQ
Q: Can I make this makki di roti recipe gluten-free
A: This specific recipe uses all-purpose flour to make the dough easier to handle, so it is not gluten-free as written. For a gluten-free version, you can omit the all-purpose flour and use only fine cornmeal. The dough will be more delicate, so be sure to knead it very well with hot water and consider rolling it between two sheets of parchment paper to prevent cracking.
Q: How can I make this recipe vegan
A: The dough for this makki di roti is already naturally vegan. To ensure the entire dish is vegan, simply serve the rotis with a plant-based butter or a drizzle of olive oil instead of traditional dairy butter. Continue to use canola oil or another vegetable oil for cooking as the recipe directs.
Q: Is makki di roti a good source of vegetarian protein
A: Makki di Roti is primarily a source of carbohydrates and fiber. Each roti provides about 3 grams (0.11 oz / 3.1 g) of protein. To create a balanced, high-protein vegetarian meal, it’s best to pair it with a protein-rich dish like its traditional partner Sarson ka Saag, or other lentil and bean curries like dal makhani or chana masala.
Q: What is the best way to store and reheat leftover rotis
A: These rotis are best enjoyed fresh. However, you can store leftovers by letting them cool completely, then stacking and wrapping them in foil or placing them in an airtight container. They will keep in the refrigerator for up to 2 days. To reheat, warm them on a dry tawa or non-stick pan over medium heat for 30-60 seconds per side until soft.
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Modern Makki di Roti (Corn Flatbread)
Ingredients
Method
- In a large mixing bowl, whisk together the fine cornmeal, all-purpose flour, and salt.
- Add 1 tablespoon (15 ml / 0.5 fl oz) of canola oil.
- Using your fingertips, rub the oil into the flour mixture until it resembles fine breadcrumbs.
- Stir in the finely sliced green chiles and grated ginger until evenly distributed.
- Gradually add the hand-hot water, a little at a time, mixing until a dough begins to form. You may not need all the water.
- Knead the dough on a clean surface for about 5 minutes until it becomes soft, smooth, and pliable.
- Divide the dough in half. On a lightly floured surface, roll out one half of the dough until it's very thin (about ⅛-inch thick).
- Using a 4-inch round cookie cutter, press firmly into the dough to cut out discs. Gather the scraps, re-roll, and repeat. Do the same with the second half of the dough.
- Heat a non-stick frying pan or tawa over medium-high heat.
- Drizzle with a little oil.
- Cook 2-3 rotis at a time for about 3 minutes total, flipping every 30-60 seconds, until they are cooked through with golden-brown spots and no raw dough is visible.
- Serve immediately, slathered with fresh butter, alongside a generous helping of Sarson ka Saag.
