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%Makki ki Roti

Makki ki Roti

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Traditional Indian cornmeal based flatbread, Makki ki Roti


  • Corn-meal: 3 Cup (300 g).
  • Jowan/ Ajwain/ Carom Seed: 1/2 Tsp.
  • Ghee/ Clarified Butter for frying
  • Salt to taste


  1. [url href=""]%Step by step Making of Makki ki Roti[/url]
  2. Take Cornmeal in a bowl and add Carom Seed and salt to it and mix using your hands.
  3. Now add little warm water and start kneading it.
  4. It took me 1.5 Cup of warm water to prepare a tight dough.
  5. Cover the dough with a wet cloth and leave it for 30 minutes.
  6. After 30 minutes knead the dough again for 5 more minutes.
  7. Make 8-10 Balls out of the dough.
  8. Now start roasting Roti using a Tawa or Flat Frying Pan on high flame. Don't reduce the flame while making Makki Di Roti!
  9. Add ½ Tsp. of Ghee to each Roti while Roasting! For the authentic flavor, there’s no less calorie version available!
  10. Serve Makki ki Roti with Sarson ka Saag and believe me the taste is heavenly!


It’s a bit tricky to roll the Makki Dough! Traditionally Makki ki Roti is prepared by pressing the dough but not using a rolling pin.
If you’ll not be able to prepare flatbread using your hand then take two pieces of cling film and place the dough ball within and using a rolling pin roll a medium size Roti/ Flat Bread.

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Bread
  • Cuisine: North Indian
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