The moment the temperature drops, my hands automatically reach for the yellow corn flour tucked away in my pantry. It's like muscle memory at this point. Growing up, I would sit cross legged on the kitchen floor watching my mom pat golden dough between her palms, the rhythmic thump thump sound as soothing as any lullaby. She never used a rolling pin, never measured anything, and somehow every single Makki di Roti came out perfectly round. I used to think she had magic hands.

Now that I'm in Virginia raising my own boys, this maize/ cornmeal flatbread has become our winter ritual. The first time my husband bit into a warm Makki di Roti slathered with butter and asked for seconds, I called my mom immediately. "Ma, he likes it!" I think I was more excited than he was.

Jump to:

• Ingredients
• Instructions
• Storage
• Best Tips
• Common Mistakes to Avoid
• How to serve
• Top Tip
• Related
• Makki Di Roti Recipe

I won't lie to you, making Makki di Roti or Makke Di Roti can be tricky. Cornmeal has no gluten, so if you're expecting it to behave like wheat dough, you're in for a frustrating afternoon. But once you understand its quirks and learn a few tricks (which I'm sharing below!), it becomes second nature. And the reward? That earthy, slightly sweet corn flavor with ghee pooling on top is something no store-bought bread can match.

Ingredients

See recipe card for quantities.

• Makki ka Atta (Cornmeal): this is the star of the recipe. Use finely ground yellow corn flour, not cornstarch. The fine texture makes the dough easier to work with and gives you softer rotis. Fresh flour works best as older flour can make the rotis dense.
• Hot Water: the key to a pliable dough. Hot water helps bind the gluten free corn flour together and makes the dough much easier to shape. Lukewarm water just doesn't cut it here.
• Salt: brings out the natural sweetness of the corn and balances the flavors.
• Ajwain (Carom Seeds): optional but highly recommended. These tiny seeds add a lovely peppery flavor and also help with digestion since corn flour can be a bit heavy on the stomach.
• Ghee or Butter: for cooking and serving. A generous amount of ghee on the tawa gives the roti those beautiful golden spots, and a dollop on top while serving is traditional. Use butter or oil for a vegan option.

Instructions

• Make the spiced water Start by boiling the water in a pan. when boiling switch off the gas adding salt, red chili flakes, ajwain, and dried fenugreek leaves to the hot water. The ajwain smell will hit you right away and that's how you know it's going to be good.
• Add the flour slowly Add the makki ka atta a little at a time while mixing with a spoon. Keep stirring until there's no dry flour left. Don't rush this part.
• Let it rest Cover the bowl and let it sit for 10 minutes. I know it's tempting to skip this, but trust me, resting makes all the difference for soft rotis.
• Knead the dough Use the heel of your hand to knead for 8 to 10 minutes. You want the dough to feel soft and smooth. If it feels too dry, add a tablespoon or two of hot water as you go.
• Set up your workspace Put a piece of plastic wrap on a flat surface or rolling stone.
• Shape the roti Take a ball of dough and place it on the plastic wrap. Cover it with another piece of plastic wrap on top.
• Press it flat Here's my favorite trick. Use a flat plate to press down firmly and flatten the roti. No rolling pin needed! The plastic keeps everything from sticking.
• Heat your tawa Get your flat pan or tawa nice and hot over medium high heat.
• Cook the first side Peel off the plastic wrap carefully and place the roti on the hot tawa. Cook until you see light brown spots, then flip it over.
• Finish with ghee Add ghee on both sides and cook until the roti is golden and a little crispy on the outside. Your kitchen will smell amazing at this point.
• Keep going Repeat with the rest of the dough. You should get about 12 rotis from this batch.

Substitutions

• Ghee: Use butter or oil for cooking. For vegan option, use vegetable oil or vegan butter.
• Corn Flour: If you struggle with shaping, add 2 tablespoons of whole wheat flour to the dough for easier handling (this changes the traditional taste slightly).
• Ajwain: Skip if you don't have it, or substitute with a pinch of crushed black pepper.

Storage

Can It Be Saved?	How Long?	How to Store
Yes, leftovers	1 to 2 days in fridge	Stack with parchment paper, store in airtight container, reheat on tawa
Dough	Up to 2 days refrigerated	Wrap tightly in plastic wrap, bring to room temp before shaping

Best Tips

• Use finely ground corn flour for easier shaping and softer rotis.
• Keep your hands wet while kneading and shaping to prevent sticking.
• Let the dough rest for at least 10 minutes before shaping.
• Cook on medium heat and be patient as corn rotis take longer than wheat rotis.
• Add grated radish to the dough for extra moisture and easier binding.

Common Mistakes to Avoid

Mistake	What Happens	How I Fix It
Using lukewarm water instead of hot	Dough is dry and crumbly, cracks when shaped	I always boil the water first and let it cool just enough to handle
Skipping the resting time	Flour doesn't absorb moisture properly, roti breaks	I let the dough rest covered for at least 10 minutes every time
Rolling too thin or pressing too hard	Roti cracks and falls apart when transferring	I keep the roti medium thick and use gentle pressure while flattening
Cooking on high heat	Burns on outside, raw inside	I always cook on medium heat and give each side enough time

How to serve

Serve Makke di Roti hot off the tawa with a generous dollop of white butter or ghee on top. The classic pairing is with Sarson da Saag (mustard greens curry), and this combination is pure Punjabi comfort food. A small piece of gur (jaggery) on the side is traditional and the sweetness balances the earthy corn beautifully. You can also serve it with any dal, saag, or even enjoy it simply with some pickled onions and green chutney.

Serve With

These recipes from my kitchen pair beautifully with Makke di Roti:

Related

Looking for other recipes like this? Try these: