Makki di Roti

If you travel towards North India during winters, you’ll find most restaurants & dhabas serving Makki ki Roti with Sarson ka Saag. This is a very popular food combination that’s originally from Punjab but is loved almost all-over the world. When you say Punjab, people think of lush mustard fields, tall glasses of lassi, tractors, the Golden Temple & Makki ki Roti  πŸ˜„
This is essentially an unleavened flatbread, made out of maize flour. It’s made on a tawa (griddle) or a tandoor (earthen cooktop). It’s gluten-free & has a lovely texture to it. The roti pairs extremely well with sarson ka saag (mustard greens cooked in butter), but is also had with other varieties of greens or even made mixed with grated radish or chopped methi (fenugreek leaves), much like a parantha! Topped with a generous helping of homemade butter, this is all you need to slip into a food coma! Don’t believe me? Try for yourself!

Makki di Roti

Course: BreadsCuisine: IndianDifficulty: Medium


Prep time


Cooking time



A gluten-free unleavened flatbread from Punjab, made with maize flour.


  • Makki ka Aata (maize flour): 1.5 cups

  • Oil: 1tbsp

  • Ghee to smear

  • Salt to taste

  • Water to knead the dough


  • Take a bowl. Add makki ka atta, salt & oil to it. Mix it together.
  • Add warm water & combine it into a soft dough. The maize flour is gluten-free so it’ll not come together as easily as wheat flour. Be patient & knead  😊
  • Cover the dough & let it rest for 10 minutes.
  • It’ll be hard to roll out the dough (again, gluten-free). I make the roti by hand. Take a ball of dough and spread it with the help of your palms. Now, put it on a hot tawa (skillet). Wet your hands and spread it a little more while it’s on the tawa. Cook on medium heat.
  • Flip the roti after a minute or so. Once brown spots appear on the surface, pick it up with a pair of tongs & roast it on direct flame.
  • Smear a generous amount of ghee on top. Then top it with some freshly churned white butter  😍
  • Serve hot rotis with sarson ka saag, a glass of lassi & a knob of gur (jaggery)!


  • Being a gluten-free flour, makki ka aata doesn’t knead very easily. You can add some wholewheat flour to it if you’d like.
  • Knead the flour gently using warm water. Do not leave kneaded dough for too long, it changes taste.
  • You can add some ajwain (carom seeds) to the flour before kneading. This aids in digestion & adds to the taste.
  • Do not expect thin rotis from this aata. The rotis will be slightly thick-ish & that’s how they taste good Β πŸ˜‹

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