Makki Ki Roti Recipe (Punjabi Makki Di Roti)
Tarla Dalal
• Updated : Jan 07, 2026
makki ki roti are popular cornmeal flatbreads (rotis ) from the land of Punjab. Makki ki roti is also called as makki di roti as corn is grown to a large extent all over Northern India and thrives particularly well in Punjab. Using corn flour or makai ka atta to make Punjabi makki di roti is a very different from the classic Indian whole wheat roti.
Table of Content
About Makki Ki Roti, Punjabi Makki Di Roti Recipe
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Ingredients
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Methods
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Dough for makki ki roti
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How to make Makki ki roti
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FAQs
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Related Makki Ki Roti Recipe
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Tips for Makki Ki Roti Recipe
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Nutrient values
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Usually Makai ki roti is traditionally prepared in tandoor so that it gets the smoky flavor, but you can easily prepare it on tawa. makki ki roti on tawa is easy and quick to make and is also pretty healthy. All you need to do to prepare makki ki roti is knead stiff dough by combing maize flour, salt and warm water. Keep aside for sometime and divide. Further, roll into small circles cook on tava from both the sides and puff up on the flame.
Cornmeal flatbread is bit heavy on tummy so you can add ajwain if you wish to. Warm water is added to the dough and thus the rotis are pliable and easy to roll. Novice cooks can add whole wheat flour to make the rolling procedure easier.
See why we think this is a healthy makki ki roti. Maize flour is a carbohydrate rich and energy rich flour loaded with fibre. Cornmeal prevents your blood sugar from shooting up and loaded with Zinc which is necessary for the formation of insulin.
Serve hot Makai ki Roti topped with a dollop of homemade ghee or homemade white butter. Eat Punjabi makki di roti with Sarson ka Saag, and jaggery to have one of Punjabs traditional and classic combinations. Dont forget the essential Punjabi Aam ka Achaar.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
15 Mins
Makes
10 rotis
Ingredients
For Makki ki Roti
- 2 cups maize flour (makai ka atta)
- salt to taste
- maize flour (makai ka atta) for rolling
- butter for smearing
Method
For makki ki roti
- To make makki ki roti, combine the maize flour and salt and knead into firm dough using enough warm water.
- Cover and keep aside for 30 minutes.
- Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat with the remaining dough portions to make 9 more makki ki rotis.
- Smear butter on top of the makki ki roti and serve hot.
Makki ki Roti, Punjabi Makki Di Roti Recipe recipe with step by step photos
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To make makki ki roti, in a deep bowl, take 2 cups maize flour (makai ka atta). Makai ka atta or cornmeal is a coarse ground flour made out of maize and not similar to cornflour. Maize flour is gluten-free hence, the roti doesn’t hold very well together and usually breaks while rolling.
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Add salt to taste. For a variation, you can add coriander or radish to the dough.
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Combine the maize flour and salt and mix well.
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Knead into a firm dough using enough warm water. Many people even make add curd or oil to make Makki di roti soft.
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Cover the dough and keep aside for 30 minutes.
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divide the dough into 10 equal portions.
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Shape the portion into round balls and keep aside.
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Roll out a portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling. We have used only cornmeal and not mixed it with atta or maida so, you might face difficulty while rolling. Novice cooks can add whole wheat flour to make the rolling procedure easier. Also, place the dough ball on a plastic sheet (ziplock bag) or parchment paper and roll the Makki di roti between it. Maize flour sticks a lot and has very less gluten so do not make large roti as it could easily break and it is difficult to handle after that. Also, thin roti turns chewy and hard so prepare medium thickness makke di roti. Do not apply too much pressure while rolling or the edges will have cracks and the roti will break.
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Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Traditionally Makki ki roti was made on chulha or tandoor which gave a smoky flavour to the roti.
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Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds while pressing it down using a spatula.
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Cook it on an open flame till it puffs up and brown spots appear on both the sides.
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Remove the in a plate. Smear homemade white butter on top of makki ki roti.
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Punjabi makki ki roti and serve hot.
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- What is Makki ki Roti?
Makki ki Roti is a Punjabi cornmeal flatbread made with maize flour (makai ka atta), traditionally served with Sarson ka Saag. - What ingredients are needed to make Makki ki Roti?
You need maize flour (cornmeal), salt, warm water (for kneading), and butter or ghee to smear on the cooked roti. - Why is it difficult to roll Makki ki Roti?
Makai ka atta has very low gluten, so the dough can break easily while rolling. Beginners can add a little whole wheat flour or roll between plastic sheets to help. - Can I make Makki ki Roti soft and pliable?
Yes using warm water to knead the dough and resting it helps make the dough easier to roll. Some people also add curd or a little oil for softness. - How long does it take to prepare and cook?
Preparation takes about 5 minutes, cooking about 10 minutes, and rest time about 30 minutes. - How do I cook Makki ki Roti?
Cook it on a hot tava (griddle) until small blisters appear, then flip. Finish cooking directly over flame to get puffed spots on both sides. - Can I add flavours to the dough?
Yes, you can add optional ingredients like ajwain (carom seeds), coriander, or radish to enhance flavour. - What is the traditional way to serve Makki ki Roti?
Traditionally served hot with a dollop of homemade ghee or white butter, and paired with Sarson ka Saag and jaggery for a classic Punjabi meal. - Is Makki ki Roti healthy?
It’s considered healthy maize flour is rich in fibre and carbs, and may help prevent spikes in blood sugar. - How many rotis does this recipe make?
This recipe makes about 10 rotis of approximately 125 mm (5″) diameter.
If you liked this Makki Ki Roti Recipe then also check out other recipes like:
1. Rest the Dough Before Rolling
Let the dough rest for about 30 minutes after kneading. This helps the maize flour absorb water better and makes the dough easier to shape without cracking.
2. Use Warm Water for Kneading
Warm water makes the dough pliable and easier to work with since maize flour has no gluten and can be brittle.
3. Add a Little Whole Wheat Flour (Optional)
If rolling purely with maize flour is tough, mix in a small amount of whole wheat flour it gives extra strength to the dough.
4. Roll Between Plastic Sheets
Place the dough ball between a ziplock bag or parchment sheets before rolling to prevent it from sticking and breaking.
5. Keep Rotis Medium Thick
Avoid rolling too thin, as thin rotis can become chewy and prone to breaking. Moderately thick rotis cook more evenly.
6. Cook on Moderate Flame
Start on a high flame to get little blisters, then switch to medium–low heat so the inside cooks properly without burning.
7. Press Gently While Cooking
Use a spatula to gently press the roti on the tawa this ensures even cooking and helps it puff up nicely.
8. Don’t Make Extra-Large Rotis
Smaller rotis are easier to flip and handle. Large ones are more likely to tear.
9. Flavor Boosters
You can add ingredients like ajwain, methi (fenugreek), or finely chopped green chillies to the dough for extra taste and aroma.
10. Serve Hot with Traditional Sides
Makki ki roti is best enjoyed hot with Sarson ka Saag, a dollop of butter or homemade white butter, jaggery, and Punjabi achar.
Nutrient values (Abbrv)per plate
| Energy | 90 Calories |
| Protein | 1.3 g |
| Carbohydrates | 14.4 g |
| Fiber | 1.4 g |
| Fat | 3.2 g |
| Cholesterol | 8 mg |
| Sodium | 26 mg |
Click here to view Calories for Makki ki Roti, Punjabi Makki Di Roti Recipe
The Nutrient info is complete
shreya_the foodie
Feb. 19, 2021, 7:05 p.m.
Nice healthy roti to have. Skip the butter to make it even healthier.
Megha
Aug. 18, 2020, 5:04 p.m.
Tarla Dalal
Aug. 18, 2020, 5:04 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Ashok Kumar Singh
April 12, 2020, 8:17 a.m.
javed
July 20, 2017, 11:42 a.m.
lovely
Tarla Dalal
July 20, 2017, 11:42 a.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Nilima beriwal
Sept. 11, 2016, 2:56 p.m.
I tried makki ki roti it was just perfect ..loved it.. it was easy to make with the help of your receipe.. thanks
Saurabh
May 19, 2016, 4:53 p.m.
Perfect info! , Can you add values/100g and roti in grams.
Tarla Dalal
May 19, 2016, 4:53 p.m.
We don?t weigh the weight of the food we cook. We estimate the amount a serving size is. Here we have mentioned the size of each roti. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe.
poku
May 10, 2016, 4:06 p.m.
yeah
Ila Kapadia
April 26, 2016, 7:16 a.m.
Raminder Singh Chahal
Nov. 8, 2014, 9:53 a.m.
