Makki di Roti Recipe | Authentic Punjabi Cornmeal Flatbread Made with Makki ka Atta

Introduction To Makki Di Roti Recipe 

         Makki Di Roti, a staple of Punjabi cuisine, is a delicious flatbread made from maize flour, known for its distinct taste and nutritional benefits. This traditional dish is especially popular during the winter months, when fresh Sarson Ka Saag (mustard greens) is in season, creating a perfect pairing that warms the soul. The dough for Makki Di Roti is made using simple ingredients—maize flour, warm water, and a pinch of salt—resulting in a hearty bread that is naturally gluten-free. 

When cooked on a hot tawa (griddle), the roti develops a beautiful golden color, and its crispy edges provide a satisfying contrast to the soft center. Traditionally, it is served with a dollop of butter or ghee, which melts into the warm bread, enhancing its rich flavor. It can also be accompanied by pickles, yogurt, or a spicy chutney to elevate the meal.Nowadays  people likes mikki De roti because it's very healthy dish. Today, we will makemake Makki Di Roti  with SK in easy way.

🕒 Recipe Details

Course: Snack / Appetizer / Main

Cuisine: Punjabi, North Indian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

📋 Ingredients For Makki Di Roti:

• .2 cups maize flour (cornmeal or makki ka atta)
• Warm water (as needed to knead the dough)

• 1 teaspoon salt (optional)

• Ghee or butter (for cooking and serving)

🤝 How to Make Makki Di Roti Step -by -step Instructions:

1. Prepare the Dough:

   • In a large bowl, mix the maize flour and salt (if using).

   • Gradually add warm water and knead to form a soft, pliable dough. The dough should be smooth but firm enough to hold together.

   • Let the dough rest for about 10-15 minutes.

2. Form the Rotis:

   • Divide the dough into equal-sized balls.

   • Place a ball of dough between two sheets of plastic or parchment paper to prevent sticking.

   • Flatten the dough with your hands or use a rolling pin to roll it into a round shape, about 1/4 inch thick. If the edges crack, you can gently press them together.

3. Cook the Rotis:

   • Heat a tawa or griddle over medium heat.

   • Carefully place the rolled-out roti onto the hot griddle.

   • Cook for about 1-2 minutes on one side until brown spots appear.

   • Flip the roti and cook for another 1-2 minutes on the other side.

   • Apply a little ghee or butter on both sides while cooking to enhance the flavor and keep the roti moist.

Serving Suggestion:

• Serve hot with a dollop of butter or ghee on top.

• Makki di Roti is traditionally enjoyed with Sarson Ka Saag lka saag (mustard greens) and a side of pickles or Dahi Raita with Punjabi Lassi

🧑‍🍳 Expert Tips For Makki Di Roti:

• Always use warm water (cold water makes it crumbly).

• Cook on medium heat for crispy edges.

• Add a little ajwain (carom seeds) for flavor and digestion.

• Serve immediately for best taste (rotis turn hard if kept too long).

• Makki di Roti can be tricky to roll out as the dough is more crumbly than wheat flour dough. Using plastic sheets or parchment paper helps in handling the dough without it breaking apart.

• If you find the dough too difficult to handle, you can add a little wheat flour to make it more pliable.

💥 FAQs About Makki Di Roti:

Q 1. What is Makki Di Roti?

Makki Di Roti is a traditional Punjabi flatbread made from maize flour (corn flour). It is known for its unique flavor and is often enjoyed with sarson da saag, a mustard greens dish.

Q 2. Is Makki Di Roti gluten-free?

Yes, Makki Di Roti is gluten-free since it is made entirely from maize flour, making it a suitable option for those with gluten intolerance or celiac disease.

Q 3. How do I make the dough for Makki Di Roti?

To make the dough, mix maize flour with warm water and a pinch of salt. Knead the mixture until it forms a smooth dough. It’s important to let the dough rest for about 15-20 minutes for better texture.

Q 4. Why is my Makki Di Roti breaking while rolling?

If the dough is too dry or not rested enough, it may break while rolling. Adding a little warm water to the dough or using a bit of oil can help. Make sure to roll gently and use parchment paper to prevent sticking.

Q 5. What is the best way to cook Makki Di Roti?

Cook Makki D Roti on a hot tawa (griddle) until golden brown on both sides. You can also apply a little ghee or butter on each side while cooking for added flavor.

Q 6. How can I store leftover Makki Di Roti?

To store leftover Makki Di Roti, place it in an airtight container and keep it in the refrigerator. Reheat on a tawa before serving for the best taste and texture.

Q 7. Can I freeze Makki Di Roti?

Yes, you can freeze Makki Di Roti. Layer each roti with parchment paper to prevent them from sticking together, then store them in a zip-lock bag in the freezer. Reheat directly from frozen on a tawa.

Q 8. What are some good side dishes to serve with Makki Di Roti?

Makki Di Roti is traditionally served with sarson da saag, but it also pairs well with yogurt, pickles, or a variety of curries. A side of fresh salad adds a nice contrast.

🎉 Summary on Makki Di Roti

       Makki Di Roti is a traditional Punjabi flatbread made from maize flour, known for its rustic flavor and gluten-free goodness. Crispy on the outside and soft inside, it pairs perfectly with Sarson Ka Saag, pickles, or yogurt. This hearty bread is a comforting winter favorite, bringing the authentic taste of Punjab to your dining table.