Traditional Makki Ki Roti (Corn Bread) Recipe

Traditional Makki Ki Roti (Corn Bread) 

Makki Ki Roti, a cherished staple from Punjab, India is a hearty, rustic flat bread made with corn flour. It pairs beautifully with Sarson Ka Saag, Baingan Bharta, and a dollop of fresh butter. Let’s dive into the traditional preparation method for soft, flavourful Makki Ki Roti!

“Makki ki Roti is an authentic Punjabi flatbread made from cornmeal. It’s gluten-free, traditionally served with sarson da saag, and best enjoyed hot with a dollop of ghee.”

Makke ki roti (corn bread)

Ingredients:

• Makki Ka Atta (Corn Flour) – 2 cups
• Water 2 cups

Kneading Corn Dough

Step-by-Step Instructions:

1️⃣ Kneading the Dough

Shaping Roti

• In a large bowl, add Makki Ka Atta ( corn flour) and gradually add warm water.
• Using your fingers, knead gently until a soft, pliable dough forms. Makka flour is gluten-free, so the dough won’t be as elastic as wheat dough—kneading lightly is key!
• If the dough feels dry, sprinkle a few drops of water and knead again.

2️⃣ Shaping the Rotis (bread)

Shaping with the help of Butter paper

• Take a portion of dough and roll it into a ball.
• Instead of using a rolling pin, flatten it using your palms, placing it on a greased surface or between plastic sheets to prevent sticking.
• Aim for medium thickness (not too thin).

3️⃣ Cooking on a Tava

Heat a cast iron tava or griddle on medium flame.

4️⃣ Serving & Garnishing

• Generously spread clarified butter (ghee) over hot Makki Ki Roti.
• Serve with Sarson Ka Saag, Baingan Bharta, or fresh curd (dahi).
• Garnish with sliced onions, radish, and a pinch of jaggery for an authentic Punjabi experience.

corn flour bread ready to serve

Tips for Perfect Makki Ki Roti:

✔️ Use warm water to knead the dough—this helps in binding the flour better.
✔️ Knead in small batches to maintain freshness and prevent drying.
✔️ Press gently while cooking to ensure even texture without breaking.
✔️ Add a little wheat flour (¼ cup) if you find it too delicate to handle

Corn Flour Bread / Makki Ki Roti is a traditional Punjabi flat bread made from maize flour, often enjoyed more in winter with Sarson Ka Saag (mustard greens). It is gluten-free and has a slightly sweet taste. The dish is deeply rooted in Punjabi agricultural traditions, especially during the Lohri festival. 

It is rich in essential nutrients, including magnesium, iron, phosphorus, and zinc, which support muscle function, bone health, and immunity. Its high fibre content aids digestion and helps regulate blood sugar levels.

“In summary, this Makki ki Roti recipe brings a taste of Punjab to your plate—earthy, rustic, and perfect with spicy saag or tangy pickled onions.”

Some key facts: Origin: Popular in Punjab and other northern Indian states.
Cooking Method: Traditionally made on a tandoor or cast iron skillet.
Pairing: Best served with white butter (desi makkhan) and jaggery.
Health Benefits: Rich in fibre and nutrients, aiding digestion.