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Makki Ki Roti

A traditional Indian corn flatbread with a hearty texture and slightly sweet flavor, perfect for serving with spicy dishes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 rotis
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups makki ka atta corn flour
  • 1/2 cup water adjust as needed
  • 1/2 teaspoon salt
  • 1 tablespoon ghee or oil optional, for cooking
  • Additional flour for dusting

Equipment

  • Large mixing bowl
  • Rolling pin
  • Tawa or flat skillet
  • Spatula
  • Wet cloth or paper towel

Method
 

  1. In a large mixing bowl, combine the makki ka atta and salt.
  2. Gradually add water while mixing to form a soft dough.
  3. Knead the dough for about 5 minutes until smooth.
  4. Cover the dough with a damp cloth and let it rest for 15 minutes.
  5. Divide the dough into equal portions, about the size of a golf ball.
  6. Flatten one ball slightly and dust it with flour.
  7. Use a rolling pin to roll it out into a circular shape, about 6 inches in diameter.
  8. Heat a tawa or skillet over medium-high heat until hot.
  9. Place the rolled roti on the hot tawa and cook for about 1-2 minutes until bubbles form.
  10. Flip the roti over and press down gently with a spatula, cooking for another 1-2 minutes until golden brown.
  11. Repeat with the remaining dough, brushing each roti with ghee or oil if desired.

Notes

Serve with sarson da saag or enjoy with yogurt for a refreshing contrast.