Rice & Breads

Makki di Roti

Cooks in 30 minutes Difficulty Easy 0 comments
Savory stewed spinach and mustard greens.

Makki di Roti is the greatest thing that can come from corn.

Growing up in Punjab the best part about winter is the food. Sure it’s cold, damp, and mango season is over, but there’s amazing foods to keep you contented like bread pakoras, sarson da saag, milk badam, makki di roti, panjiri, and more.

Makki di roti is chewy yet still crisp and because of the type of maize and the grind, I dare say a lot more flavorful than the traditional Mexican corn tortillas. Normally, it’s paired with saag but there’s really no reason you can’t have it with any other dish. The best part about these corn torillas is that they aren’t just a bland conveyor for your food but rather have a distinct flavor that enhances it.

A makki di roti is significantly heartier than a wheat roti, so I prefer it as a brunch or lunch offering. A perfect brunch would be makki di rotiya, sarson da saag, raita, salad, and lassi or chai. Followed by an intense nap, because omg the food coma that amazingness would bring on is intense. Just thinking about the hearty corn tortillas, the creamy savory saag, cool raita, a big glass of lassi..all a Punjabi can say is, “Hai”, and then drift off into a dream space with one’s mouth lolling open and eyes rather vacant.

Makki di Roti

0 from 0 votes
Course: Main, SidesCuisine: PunjabiDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • Makki da atta

  • 1/4 cup melted ghee or vegetable oil

  • Melted butter for brushing

Directions

  • Prep:
  • Make the makki da atta and set aside.
  • Fill a small bowl with loose corn flour.
  • Lightly dust the rolling pin and countertop (rolling surface) with loose corn flour.
  • Place 1 tbsp of ghee/oil in a nonstick skillet over low heat.
  • Rub a bit of vegetable oil on your hands and divide dough in 4 equal pieces.
  • Roll each piece into a log about 2 inches thick.
  • Pinch off a slightly larger than a golf ball sized piece and roll it into a ball.
  • Rolling:
  • Flatten the ball into a thick disk – with the palm of your hand.
  • Dredge the disk in the loose corn flour.
  • Using the rolling pin roll the disk into a flat 5-7 inch diameter circle-ish.
  • Cooking:
  • Turn up the heat on the skillet to medium-high, until it’s lightly smoking.
  • Place the roti into the skillet.
  • Cook until it begins to bubble on the bottom, approximately 2 minutes, then flip.
  • Continue cooking until lightly browned, approximately 2 minutes.
  • Brush with butter/ghee on both sides and cook each side for approximately 2 minutes.
  • Remove from heat, brush with butter/ghee and serve warm.
  • Serve:
  • Serve warm with sarson da saag and raita.

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