Makki di Roti Recipe – Cornmeal Flatbread
Makki di Roti is a rustic and traditional Punjabi flatbread made from cornmeal flour. It’s rich in fiber, warming for winters, and pairs perfectly with sarson da saag. Learn how to make soft and flavorful Makki di Roti at home. This gluten-free Punjabi flatbread is perfect with sarson da saag and ideal for winter meals.
Description
Makki di Roti (Punjabi Cornmeal Flatbread)
Servings: 1 roti (approx. 100g) | Prep: 15 mins | Cook: 10 mins
Gluten-Free
Punjabi
Stove Top
Winter Special
g
202 kcal
Calories
40g
Carbs
3.8g
Protein
3.4g
Fats
3.9g
Fiber
1.1mg
Iron
5mg
Sodium
* Nutrition values are based on USDA data per 100g cooked recipe.
🧄 Ingredients
- 1 cup makki ka atta (cornmeal flour)
- Warm water – as needed
- Salt – to taste
- Ghee or butter – for serving
- Dry flour – for rolling
🍽️ Instructions
- In a bowl, combine cornmeal flour and salt. Gradually add warm water and knead into a soft dough.
- Take a portion and flatten it using hands or roll between two sheets using dry flour.
- Heat tawa and transfer the roti carefully. Cook on medium heat until golden spots appear on both sides.
- Press gently to cook evenly. Apply ghee or butter on top.
- Serve hot with sarson da saag or jaggery.
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1. Ingredients List
-
Makki ka atta (cornmeal flour) – 1 cup
-
Warm water – as required
-
Salt – to taste
-
Ghee or butter – optional for serving
-
Dry flour – for rolling
Additional information
| calories | 200-220 |
|---|---|
| Carbohydrates | 40-50 |
| Fat | 2-4 |
| Fiber | 2- 4 |
| Protein | 2-4 |
| Cooking Method | Stove Top |
| Cuisine Type | North Indian, Punjabi |
| Diet Type | Anything, Gulten-Free, Nonveg, Veg, Vegan |
| Health Goal | Digestion Support, Energy boost, Gut Health, High-Protein, High‑Fiber |
| Prep Time | 10–30 mins |
| Special Category | Festive Special, Kids Special |
| Taste / Flavor | Mild |
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