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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 2

Course: Breakfast, Lunch, Main Course

Cuisine: Indian, Pakistani, Punjabi

Ingredients Method Video

Ingredients

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

Method

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.