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Makki Ki Roti

Jyoti Behrani
Makki ki roti is a unleavened, gluten-free bread popular in the Northern parts of India. This roti is made with maize flour [cornmeal] and cooked on a tawa [griddle] with some ghee [clarified butter].
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast/Brunch, Side Dish
Cuisine Indian, Punjabi
Servings 6

Equipment

  • Tawa

Ingredients
  

INGREDIENTS FOR MAKKI KI ROTI

  • 2 cups maize flour [Makka ka atta]
  • 1 cup mooli [radish], medium grated
  • 1-2 green chili, chopped
  • 1/2 inch ginger, grated
  • 1/4 cup warm water, as needed
  • 1 teaspoon ajwain [carmon seeds]
  • 1/2 teaspoon salt, adjust to taste
  • ghee or oil, as needed; For vegan, use oil

Instructions
 

PREPARE THE DOUGH

  • Peel and medium grate mooli, sprinkle some salt. Mix it and allow it to rest for 10 minutes. After 10 minutes, squeeze any extra liquid from the mooli. Reserve the liquid [mooli water] for later use.
  • In a bowl, combine makki ka atta, mooli, ginger, green chili, ajwain, and salt. Mix everything until well combined.
  • Gradually add the reserved liquid [mooli water] and bind the dough. If required add some additional warm water and form it into a firm dough. Allow the dough to rest for 10 minutes.
  • Knead the dough for a couple of minutes. Divide the dough into equal portions and make dough balls. Cover the pieces with a clean kitchen towel, while you work with a single piece.

SHAPE THE ROTI

  • Line the work surface with parchment paper or a plastic sheet. Sprinkle some flour on it.
  • METHOD 1: Use a rolling pin
    Place a piece of dough and with the help of a rolling pin, gently roll the dough.
  • Start rolling the edges of the dough, keep moving the dough along with parchment paper in a clockwise manner and roll the roti into around a 5-6 inch circle. Sprinkle flour as needed. The roti is not thin, but slightly thick.
    Note: If the dough cracks, use some wet hands and gently press it and form into a circle.
  • METHOD 2: Using your fingers and/or palm
    Place a piece of dough and with the help of your fingers and/or palm, gently press [flatten] the dough.
  • Start pressing the edges of the dough, keep moving the dough along with parchment paper in a clockwise manner and roll the roti into around a 5-6 inch circle. Sprinkle flour as needed. The roti is not very thin, but slightly thick.
    Note: If the dough cracks, use some wet hands and gently press it and form into a circle.

COOK THE ROTI

  • Heat the Tawa [griddle], and spread some ghee or oil.
  • Gently transfer the roti onto a moderately hot griddle. If the roti cracks, gently pat the crack with a few drops of water. Cook the roti on medium heat.
  • When the bottom side starts to brown, gently flip the roti with the help of a spatula. Drizzle some ghee or oil, and press the edges of the roti with a spatula, so that the roti gets cooked properly.
  • Apply ghee or oil as needed and flip the roti couple of times for even cooking. When the roti is cooked the color of the roti will turn into bright yellow color with some brown spots.

Notes

Please refer to the post earlier for the following:
  1. Pro Tips For The Best Makki Ki Roti
  2. Frequently Asked Questions
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