Makke ki Roti

Indian CUISINE

Master the art of making Makke ki Roti with our easy-to-follow recipe. This traditional Indian corn bread, a staple in Punjabi cuisine, is delicious, gluten-free, and pairs perfectly with Sarso da Saag. Learn step-by-step how to prepare this authentic Indian flatbread at home. Nutritious, low in calories, and perfect for any meal.

Total Time

45 Minutes

Cuisine

Indian

Ingredients

04 Ingredients

Calories

110

Step 1

Prepare the Dough: In a large bowl, mix Makki ka Atta with salt. Gradually add warm water and knead into a soft dough. The dough should be pliable but not too sticky.

Step 2

Divide the Dough: Divide the dough into equal-sized balls.

Step 3

Rolling the Roti: Take a ball of dough and flatten it slightly. Place it between two sheets of plastic or on a clean, dry surface dusted with cornmeal. Gently roll it out into a round roti of about 5-6 inches in diameter. Be gentle as the dough can be crumbly due to the lack of gluten.

Step 4

Cook the Roti: Heat a tawa (griddle) on medium heat. Carefully transfer the rolled roti onto the hot tawa. Cook until small bubbles appear, then flip it. Apply ghee or butter on each side while cooking until both sides are golden brown and crispy.

Step 5

Serve Hot: Makke ki Roti is best served hot. It can be served with Sarso da Saag, dahi (yogurt), or pickles.

2 cups Makki ka Atta (cornmeal)
Warm water, as needed to knead the dough
Salt to taste
Ghee or butter for cooking

Weikfield Cornflour, 100 g Carton

₹30.00

Amul Butter

₹58.00

Keya Table Salt 100g

₹28.00

NILONS Red Chilli Pickle - Stuffed, 140 g Pouch

₹78.00

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