• Prep Time 5-10 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Makki di roti is a flat, unleavened punjabi bread made from corn flour, primarily eaten in punjab region of India


  • Makai ka atta (cornmeal) – 1½ cups
  • Table salt – to taste
  • Ajwain (carom seeds) – ¼ teaspoon
  • Lukewarm water – 1 cup
  • Vegetable oil – 8 teaspoons
  • Fresh homemade white butter – as required


  1. Place the cornmeal in a deep bowl.  Add salt, ajwain and the lukewarm water and knead into medium soft dough.
  2. Divide the dough into 8 equal portions and shape into balls.
  3. Pat each ball between moistened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet. This is the makki di roti.
  4. Place a tawa (griddle) on high heat and let it heat for 2 minutes.  Reduce the heat to medium, place one roti on it and cook till one side is half-done. Turn over and drizzle 1 teaspoon of oil over the surface. Turn over again and drizzle 1 teaspoon of oil over the second surface too.  Cook till both sides are golden brown.
  5. Make the remaining rotis similarly.
  6. Serve hot with a dollop of white home made butter.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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