Makki Di Roti
A rustic, unleavened Indian flatbread made from fine maize flour, traditionally enjoyed in the Punjab region. This gluten-free bread has a hearty texture and a slightly sweet, earthy flavor. It is best served hot off the pan with a dollop of butter or ghee alongside a vegetable curry.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 343 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 cupmaize flour, fine ground (makki ka atta)
- 1 cuphot water, not boiling
- 1 tspsalt
- 1 tspcarom seed(optional)
- 4 tbspghee, melted, for cooking and brushing
Equipment
tongs · tawa or heavy skillet · pastry brush · parchment paper · large bowl
The method
Step by step
- 1
In a large bowl, whisk together the maize flour, salt, and carom seeds, if using.
About 1 min
- 2
Gradually pour in the hot water while mixing with a spoon until a shaggy dough forms.
About 2 min
Cook’s note: The amount of water may vary slightly depending on your flour, so add it slowly.
- 3
Once cool enough to handle, knead the dough with the heel of your hand for 5-7 minutes until it becomes smooth and pliable.
About 7 min
- 4
Cover the dough with a damp cloth and let it rest for 15 minutes.
Cook’s note: Resting makes the dough easier to handle and prevents it from cracking when rolled.
- 5
Divide the rested dough into 8 equal portions and roll them into smooth balls. Keep them covered.
About 5 min
- 6
Heat a tawa or a heavy-bottomed skillet over medium heat.
About 2 min
- 7
Place a dough ball between two sheets of parchment paper and gently press it into a 12-15 cm (5-6 inch) circle.
About 1 min
Cook’s note: This dough is fragile, so using parchment paper prevents it from sticking and breaking.
- 8
Carefully transfer the roti to the hot tawa. Cook for about 45 seconds, until the color changes slightly.
About 1 min
- 9
Flip the roti, brush the cooked side with a little ghee, and cook the second side for about a minute.
About 1 min
- 10
Using tongs, place the roti directly on a medium gas flame and cook for a few seconds on each side until it puffs up.
About 1 min
Cook’s note: If you don't have a gas stove, you can press the roti on the tawa with a clean, folded kitchen towel to encourage puffing.
- 11
Transfer the cooked roti to a plate, brush with more ghee, and repeat the process for all remaining dough balls.
About 12 min
Cook’s note: Stack the cooked rotis in a covered container to keep them warm and soft.
- 12
Serve immediately while hot.
Per serving
Nutrition
- Calories
- 343.2kcal
- Protein
- 4.7g
- Carbs
- 44.4g
- Fat
- 16.2g
- Fibre
- 0.8g
- Sugar
- 0.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled rotis in an airtight container or wrapped in foil at room temperature or in the fridge.
Reheat on a warm tawa for about 30 seconds per side until soft and warm.
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