Name: Authentic Makke ki Roti: A Classic Punjabi Corn Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Corn Flour; 2 Tbsp Multi-Grain Flour; 1/2 tsp Carom Seeds (ajwain); 1 1/2 tsp Salt (or to taste); 1/4 tsp Turmeric Powder (haldi); Water (as needed); 1 tsp Fenugreek Leaves

Authentic Makke ki Roti: A Classic Punjabi Corn Flatbread

25 minutes

1096 reads

4.25 from 4 votes

Indian

About Authentic Makke ki Roti: A Classic Punjabi Corn Flatbread

Savor the rustic warmth of Punjab with this authentic Makke ki Roti recipe. This hearty corn flatbread, a beloved winter staple, offers a delightful grainy texture and wholesome flavor that will transport you straight to a Punjabi kitchen.

Traditionally paired with Sarson ka Saag (mustard greens), Makke ki Roti creates a comforting and deeply satisfying meal. Made with a simple blend of corn flour, multi-grain flour, and fragrant carom seeds, each bite delivers a true taste of Punjabi cuisine.

Though the dough can be a bit tricky, our easy-to-follow instructions guarantee perfect, fluffy rotis every time. Recreate this classic dish with ease and bring the heart of Punjab to your table.

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Recipe Time & More

Prep10

Cook15

Total25

Calories248 kcal

Serves

Served AsLunch

Recipe TasteCrunchy Salty

Ingredients

Dry Ingredients

Wet Ingredients

▢ Water as needed

Other

▢ 1 tsp Fenugreek Leaves

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Instructions

In a large bowl, combine the corn flour, multi-grain flour, carom seeds, salt, and turmeric powder.
Gradually add water, mixing until a soft, slightly crumbly dough forms. Knead for 2-3 minutes until smooth. This dough will be less pliable than regular wheat dough.
Lightly grease your hands with a little oil or ghee to prevent sticking.
Take a lemon-sized portion of the dough and gently flatten it between your palms into a thick disc.
Heat a flat griddle or tawa over medium heat. Place the roti on the hot tawa and cook for about a minute per side, or until small bubbles start to appear.
Using tongs, carefully transfer the roti directly to an open flame on the stovetop. Cook for a few seconds per side, pressing gently with a clean cloth, until the roti puffs up and develops light char marks. This step gives the roti its characteristic smoky flavor.
Spread a little ghee or butter over the hot roti for added flavor and richness.
Serve the Makke ki Roti hot with white butter, Sarson ka Saag, and jaggery for an authentic Punjabi experience.
Enjoy!

Recipe Notes

Good To Know

To prevent the dough from cracking while rolling, cover it with a damp muslin cloth and let it rest for 10-15 minutes after kneading. This helps the flours hydrate and bind better, making the roti easier to shape.
If you find the dough too crumbly, knead in a tablespoon of warm milk or ghee instead of water for a softer texture and richer flavor.
For extra crunch and a nutty aroma, try cooking the roti on a clay tandoor or open flame for the final 30 seconds.

Expert Tips

For a more flavorful roti, consider adding finely chopped herbs like cilantro or dill to the dough.
Experiment with different flours! Try adding a small amount of whole wheat flour or millet flour for a different texture and nutritional boost.
Use a lightly oiled rolling pin to prevent sticking and ensure a smooth, even roti.

Storage Instructions

Store leftover makke ki roti wrapped in a clean cotton cloth inside an airtight container.
Reheat on a tawa or directly over the flame for a few seconds to restore its freshness and texture.