Makki ki roti and sarson ka saag (cooked mustard green leaves) is a staple of old golden times. It originates from the Punjab regions of India and Pakistan.

Traditionally makai ki roti is prepared from maize flour or cornmeal by kneading the dough, preparing the dough balls, flattening these dough balls to shape them into rotis, and finally baking them on tawa.

Although this Punjabi delicacy is loved tremendously, our new generation feels a hassle to prepare it. The traditional method requires good practice as makki ki roti has much less cohesive strength, which makes it difficult to handle.

In this recipe, I made the process of making the makki ki roti so simple and easy that every person can handle it easily. I cooked this maize bread without kneading the dough. I just prepared its batter and baked it on Tawa. You’ll definitely feel more comfortable with this process. It’s a time-saving recipe, too.

Table of Contents

What is Makki Ki Roti

Makki ki roti is a delicious corn-based unleavened flatbread. We use yellow flour of maize which the locals call makki ka atta. Some people confuse maize flour with cornflour but both are different kinds of flour.

Like most rotis, makai ki roti is baked on a tava. It is slightly sweet in taste and yellow in color when ready. It is sometimes called makki di roti and is mostly served with sarson ka saag.

In the Indian subcontinent, makki di roti is generally enjoyed during the winter season and is often accompanied by the saag (prepared from the green leaves of mustard), chutney, lassi, or chai (tea). It is a perfect meal for winter breakfast or lunch.

How to Make Makki Ki Roti

This most loved Punjabi delicacy is made with just a few ingredients like maize flour or cornmeal, fresh milk, yogurt, butter, wheat flour, and salt. You just need to follow some easy and simple steps and the dish is ready to enjoy its great taste.

I will tell you some techniques in this recipe on how to make soft makki ki roti without kneading the dough and without preparing and flattening the dough balls.

People feel difficulty while rolling or cooking this roti. With my simple and easy technique, the roti will not break while preparing, it will remain soft when cooked, and it will be perfectly round in shape.

Preparation

Take a large enough mixing bowl and combine sifted maize flour and sifted wheat flour. Mix both the flours well. Now add yogurt and salt to taste. Add fresh milk. Mix all of them well with a spoon to prepare a lumps-free batter.

Now we’ll bake the bread.

Baking the Roti

Heat the tawa and apply desi ghee to it. You can use butter as a substitute. Both give a nice aroma and taste to this delicacy.

Now pour half of the batter on the tawa. You can prepare two rotis with this batter. Spread the batter on the tawa in a circular shape with a spoon. Don’t make the roti too thin. Keep the flame medium and let it cook for 1 to 2 minutes.

When the upper layer of the bread starts drying, flip this side. First, shift the roti on the plate, apply ghee to the tawa again and then place the roti back on the tawa upside down.

Cook the roti on this side for 1 ½ to 2 minutes. Apply ghee slightly on tawa near the edges of roti. Don’t move the roti continuously but casually. After 2 minutes, flip the side again with the help of the plate.

You’ll see a nice color and texture on this side of the roti when cooked. Now, let’s cook the other side for 1 minute. Move the roti on tawa at casual intervals. After 1 minute, shift the roti to the plate. The roti will be soft and tender.

How to Serve

This simple flatbread tastes best when served with sarson ka saag and butter. Put a dollop of butter or a spoon of desi ghee on hot makki ki roti and enjoy it with your family and friends.

This roti can also be enjoyed in breakfast with hot tea (chai). You can also serve it with chutney or lassi. Jaggery or pickle also pairs well with it.

Makki Ki Roti Recipe

Makki ki roti is a delicious corn-based unleavened flatbread. In the Indian subcontinent, makki di roti is generally enjoyed during the winter season and is paired well with sarson ka saag. You can make this roti comfortably without kneading the dough.

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Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast, Lunch, Main Course

Cuisine Indian, Pakistani, Punjabi

Servings 2

Ingredients

1 cup maize flour
¼ cup wheat flour
1½ cup fresh milk
2 tbsp yogurt
2 pinches salt or to taste

Instructions

Preparation

Take a large enough mixing bowl and combine sifted maize flour and wheat flour. Mix both the flours well. Add yogurt and 2 pinches salt (or to taste).
Add fresh milk. Mix all of them well with a spoon to prepare a lumps-free batter.

Cooking the Roti

Heat the tawa and apply desi ghee or butter to it.
Now pour half of the batter on the tawa. You can prepare two rotis with this batter.
Spread the batter on the tawa in a circular shape with a spoon.
Don't make the roti too thin. Keep the flame medium and let it cook for 1 to 2 minutes.
When the upper layer of the bread starts drying, flip the side. First, shift the roti on the plate and apply ghee to the tawa before placing the roti upside down on the tawa.
Cook it for 1 ½ to 2 minutes. Apply ghee slightly on tawa near the edges of roti.
Don’t move continuously but casually. After 2 minutes, flip the side again with the help of the plate. You’ll see a nice color and texture on this side of the roti.
Now, let's cook the other side for 1 minute. Move the roti on tawa at casual intervals with the help of a hand.
After 1 minute, a soft and tender roti is ready. shift the roti to the serving plate and enjoy it with the sarson ka saag or any other side of your choice.