Makki ki Roti is a traditional Indian recipe made with maize flour or corn meal and is usually eaten with Sarson ka Saag, white butter, a piece of jaggery and some buttermilk. Maize flour is a vegan, gluten free flour and is made using corn kernels.
Makki Roti aur Sarsaon ka Saag is the most favourite combination and is relished by many during the cold months of winter. Whenever I make Sarson ka saag, I always make makki ki roti along with. It’s like I can’t have the saag with my normal roti or paratha. I need that thick flavorful Makki ki roti.
It uses makki ka atta (maize flour/corn flour) which is a gluten-free flour and as with any gluten-free flour, the trick lies in making proper dough, rolling and cooking it properly. Makki ki roti can be little tricky to make and need some time to be expert in making it without breaking the edges.
To prevent the makke ki roti from breaking, mix 2-3 tablespoon of whole wheat flour to the maize flour. (Note: If you are on gluten-free diet, then do not add wheat flour while making dough).
Be sure to find the right flour for making this flatbread. Don’t get confuse. In India you would often find corn flour which is not maize flour. It’s white in color and is actually cornstarch. For this recipe we need that yellow colour maize/ Makki flour.
Mustard leaves are slightly bitter in taste and corn is naturally sweet. The sweet corn flatbread perfectly balances the spicy and bitter saag. But don’t limit makki ki roti to just saag! It is such a delicious bread that it will go great with any curry or chutney. I really like eating warm roti with some ghee and jaggery.
This roti is rolled slightly thicker and that is what gives it a great taste. Makki Ki Roti can be a bit heavy on the stomach so adding small amount of carom seeds to the dough is a good idea to make the rotis flavourful and easier to digest.
During every winter Makki ki roti and Sarson ka saag is made in our home. There is a secret tip to make perfect roti. By following the tips, it is very easy to prepare. So, try to make this popular roti at home and enjoy.
Do try other recipes :
- Sarso Ka Saag
- Palak Paneer
- Aloo Palak Dry Veg
- Palak Thepla
- Palak Dal
- Hariyali Paneer Tikka
- Paneer Dum Tikka
- Malai Kofta
- Paneer Butter Masala
- Paneer Bhurji Gravy
- Tandoori Paneer Tikka
Preparation Time: 5mins(+Resting Time) ∏ Cooking Time: 20mins ∏ Servings: 2-3 person
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Makki Ki Roti:
Step1: In a large mixing bowl add 2 cups of cornmeal or maize flour, 1/2 cup whole wheat flour, 1/2 teaspoon carom seeds, 2-3 tablespoon green coriander leaves, 1 teaspoon oil and salt to taste. If you want you can also add some grated raddish (muli) with squeezing out the liquid to make the dough more soft.
Step2: With your finger tips mix everything until it is nicely combined. Slowly add in hot water and keep mixing it as a dough. Keep on adding water little by little as you bring the dough together.
Step3: Knead the dough for 2 to 3 minutes and make a medium-soft dough. I used about 1 cup of hot water. You may need more or less water depending on the type of flour you have. Cover and keep the dough aside for 10-15 minutes.
Step4: Heat a tawa or cast iron skillet on medium heat. Once the dough rested for 10-15 minutes, apply ghee on your palm and knead it again for 2-3 minutes. Then divide dough into 6-7 equal parts. Take one dough ball, apply some dry wheat flour, carefully flatten it like pattie (by pressing between your palms or against the rolling board.
Step5: Without applying much pressure roll out dough ball in a circular shape (approx. 6-7 inches in diameter). If required coat it with dry wheat flour while rolling it. Keep the roti slightly thick as compared to regular roti.
If you are not mixing wheat flour into the dough then for rolling the roti you need to transfer dough ball onto parchment paper and using wet hands again start rolling the roti on the parchment paper. Keep pressing and patting the dough and move the parchment paper around to roll it from all sides.
Step6: Carefully transfer the rolled makki ki roti on the medium hot tawa. Cook the roti until one side has brown spots on it and then flip and cook the other side as well.
Step7: Once roti is half cooked, transfer it directly on heat to give it that charred look.
Step8: Hold the roti with a tong and cook it on direct flame from both the sides till nicely browned. Once it is cooked transfer to a plate and apply ghee on top before serving. Cook all the rotis similarly.
Step9: Serve hot with Sarson ka saag, butter, jaggery and butter milk.
- Always cook the Makki ki roti on medium heat. If you cook it on high heat, it will not be cooked from the centre and you will feel the raw taste.
- Addition of a little whole wheat flour and some grated mooli also helps in making them softer.
- To make soft Makki ki Roti, you must add some oil while kneading the dough. Also use warm water to knead the dough.
- If you are not adding wheat flour into the dough then I will recommend using parchment paper for rolling it.
- This roti is rolled slightly thicker and that is what gives it a great taste. Rolling it thin like regular roti won’t be as tasty as the thick ones.
- If you are on Gluten-free diet then do noot add whole wheat flour while making dough.
- To make these rotis vegan, skip applying the ghee on the rotis at the end or you can apply oil.