Makki ki Roti / Maize Flour Bread

One famous delicacy from Punjab… Makki ki Roti. As the saying Makki ki Roti te Sarson da Saag, tastes best with Saag but can also be enjoyed in the breakfast with a cup of Tea. It is often made during the winter time.

Also try: Methi Roti or Palak Paneer.

Course: Main Course or Breakfast

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 10 mins, Total – 15 mins

Servings: 2


  1. Makki ka Atta (Maize Flour) – 1 cup
  2. Radish – 1/2 cup (grated) (optional)
  3. Coriander Leaves – 1 tbsp
  4. Carrom Seeds (Ajwain) – 1/3 tsp
  5. Black Pepper powder – 1/3 tsp (optional) (you can also add finely chopped green chillies)
  6. Ghee for cooking
  7. Water for kneading – 1/2 cup (if required)
  8. Salt to taste

PS: 1 Cup = 250 ML

How to make Makki ki Roti:

  1. Take a mixing bowl. Add all the ingredients – makki ka atta, radish, coriander leaves, carrom seeds, black pepper powder and salt
  2. Mix well and make a smooth and a little firm dough. If required add a little water (I did not add as radish has its own water and it also depends on the quality of the flour)
  3. Wet your hands with a little water and make 4 equal portions out of the dough
  4. Now take a plastic bag and place it on a flat surface
  5. Place the dough on it and start pressing it with the help of your fingers to make a round roti. Don’t try to make it too thin as it’ll break
  6. Meanwhile also heat a non stick tawa
  7. Grease your palm with a little ghee and transfer the roti on your palm
  8. Now place the roti on the heated tawa
  9. Cook on a medium-high flame for a minute
  10. Flip and spread a few drops on ghee on it. Similarly repeat on the other side after a minute. Cook from both the sides till crispy and golden brown
  11. Your Makki ki Roti is ready. Serve hot with butter
  12. It goes very well with Sarson da Saag. It can also be enjoyed in the breakfast with a cup of tea.


  1. For beginners if the roti breaks while placing it on the tawa, you can add 1/3rd portion of wheat flour to it. It won’t break then and will be easy to make
  2. Serve roti hot, if it cools down it’ll become chewy.


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