Makki ki roti
Preparation Time
19 minutes
Cooking Time
15 minutes
Difficulty Level
moderate
Meal Type
Dinner
Serves 3
Key Ingredients
- Maize (makki) flour
About This Recipe
Unlike a wheat chapati, a makki ki roti is shaped by hand, never rolled: maize flour has no gluten, so a rolling pin cracks the dough and the flat of the hand pats it into shape instead. Warm water kneaded into the flour and a ten-minute rest make the dough stretch without tearing, which is the fail-safe part of this makki method.
The cooked roti is thicker and more rustic than a phulka, with brown spots from the tawa and a soft, grainy crumb, the ajwain giving it a gentle thyme-like aroma. That texture is the point: it soaks up a bowl of saag without turning soggy.
Serve it the classic way, with sarson ka saag and white butter; a smear of ghee and a piece of jaggery is the everyday finish. Cooked rotis last up to two days in the fridge and freeze well in a stack with paper between them; reheat on a hot tawa.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Maize (makki) flour — 1 cup
- Warm water — 1/2 cup
- Salt — 1/2 tsp
- Ajwain (carom seeds) — 1/2 tsp
- Green chilli, finely chopped — 1 piece
For the tawa
- Ghee — 1 tbsp
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Serving Suggestions
Eat makki ki roti hot off the tawa with a bowl of sarson ka saag, a pat of white butter and a piece of jaggery; dal and curd turn it into a full meal. For breakfast from the same flour, the maize upma recipe, and the maize recipes roundup lists every makki dish with its method.
Tips for Cooking Makki ki roti
Use water that is warm to the touch, not boiling, and add it slowly; the dough should end up soft but not tacky. Keep a small bowl of water beside you while patting and wet your fingers whenever the edges crack. Wait for the tawa to get properly hot before the first roti, or the dough will stick.
Chef’s Note
Each roti is made from 40 g of makki atta, so cooked without ghee one roti is about 134 kcal; with the tablespoon of ghee shared over three rotis, one roti comes to 179 kcal, 3.5 g protein, 25.9 g carbs, 6.5 g fat and 4.9 g fibre.
Per serving (approx.): 179 kcal, protein 3.5 g, carbs 26 g, fat 6.5 g, fibre 4.9 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Aug 15, 2026
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