Makki da Atta


Makki da atta is the base for makki di roti, the quintessential Punjabi flatbread.

Atta means both flour and dough. So it can quickly get confusing if you’re not a native speaker. But now you too know and will never be confused again. Well, at least about atta and makki da atta, anyways.

The dough is chewy, has the light hint of corn, and perfect for flatbreads. Because we use a thicker grind cornmeal the rotis have a much richer corn flavor than traditional Mexican corn tortillas. Which I, of course, am a fan of, and why wouldn’t I be? A richer flavor = more yummies.

Makki da Atta

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Difficulty: Easy


Prep time




  • 2 cups of makki da atta (cornmeal)

  • 1 cup warm water

  • 1 tbsp vegetable oil or melted butter


  • Place corn flour in a large mixing bowl.
  • Pour water in small quantities as you start to knead the dough.
  • Continue to kneed the dough incorporating in the water until the dough is firm.
  • Add in extra flour or water to get a nice firm consistency. You don’t want the dough to be too hard or too gooey. Once you have the right consistency spread the oil around the dough and use or refrigerate.

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