Introduction

Makki Ki Roti is a traditional North Indian flatbread made with maize flour (makki ka atta). It’s a winter favorite, especially in Punjab, and is best enjoyed with Sarson Ka Saag and a dollop of fresh butter. While making this roti might seem simple, getting it soft, tasty, and perfectly round can be a little tricky. But don’t worry! With the right tips, anyone can make soft and delicious Makki Ki Roti at home. Let’s go step by step and master this recipe together.

1. Traditional Punjabi-Style Makki Ki Roti

Ingredients You’ll Need:

• 2 cups Makki ka atta (maize flour)
  
  

• ½ teaspoon salt (optional)
  
  

• ½ teaspoon carom seeds (ajwain) (for better digestion)
  
  

• 1 teaspoon ghee or butter (optional, for extra softness)
  
  

• Warm water (as needed for kneading)
  
  

• Ghee or butter (for cooking)
  
  

Step-by-Step Recipe:

Step 1: Prepare the Dough

1. Take makki ka atta in a large bowl. Add salt and ajwain seeds.
   
   

2. Slowly add warm water and mix it with your hands.
   
   

3. Knead the dough gently. Makki ka atta doesn’t have gluten, so the dough might feel crumbly at first. Keep kneading with patience.
   
   

4. If it feels too dry, add a few drops of warm water. If it feels sticky, sprinkle a little extra flour.
   
   

5. Once it comes together into a soft, smooth dough, cover it with a damp cloth and let it rest for 10–15 minutes.
   
   

Step 2: Roll Out the Rotis

1. Unlike wheat flour rotis, Makki Ki Roti is difficult to roll with a rolling pin because it breaks easily.
   
   

2. Take a plastic sheet or parchment paper, grease it with a little oil, and place a small ball of dough on it.
   
   

3. Gently press it with your fingers or pat it with your palms into a round shape.
   
   

4. If needed, you can flatten it using another plastic sheet on top and press lightly with a rolling pin.
   
   

Step 3: Cook the Roti

1. Heat a tava (griddle) on medium flame.
   
   

2. Carefully transfer the roti onto the tava. If it breaks, just press it back together with wet hands.
   
   

3. Cook for about 1–2 minutes on one side until light brown spots appear.
   
   

4. Flip it carefully and cook the other side.
   
   

5. Apply a little ghee or butter and flip again. Press lightly with a spatula to cook evenly.
   
   

6. When both sides are golden and slightly crispy, remove from heat.
   
   

2. Pro Tips for Soft, Delicious Rotis

✔️ Use warm water while kneading the dough – it helps bind the flour better.
✔️ Don’t roll too thin – slightly thicker rotis stay soft and don’t break easily.
✔️ Pat with hands instead of rolling – this gives better control and prevents cracks.
✔️ Keep the flame on medium – cooking on high heat will make the rotis hard.
✔️ Cover cooked rotis with a cloth – this keeps them warm and soft.
✔️ Add a little wheat flour (optional) – for beginners, mixing a small portion of wheat flour with makki ka atta makes it easier to handle.

3. Best Side Dishes to Serve with Makki Ki Roti

1. Sarson Ka Saag – The most famous and traditional pairing. This mustard greens curry is creamy, spicy, and loaded with nutrition.
   
   

2. White Butter or Ghee – Just spreading a dollop of homemade butter enhances the taste.
   
   

3. Jaggery (Gur) – A sweet bite of jaggery along with each roti balances flavors beautifully.
   
   

4. Pickles (Achaar) – A spicy mango or lemon pickle adds an extra kick.
   
   

5. Buttermilk (Chaas) or Lassi – A cooling drink that complements the meal perfectly.
   
   

Conclusion

Making Makki Ki Roti is an art, but with practice, anyone can master it! The warm, rustic flavors of this dish bring comfort, especially during winter. Pair it with Sarson Ka Saag, a little butter, and a glass of lassi, and you have the perfect Punjabi meal. Try this recipe today, and let the earthy flavors of Makki Ki Roti fill your home with warmth!