Makki ki Roti

This is the Indian bread that goes well with Sarson ka Saag made with maize flour. It is a traditional North Indian recipe.

Makki Ki Roti

Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Bhagya Suvarna


  • 2 Cup Maize Flour
  • 1/2 Cup Wheat Flour
  • 1/2 tsp Carom Seeds (Ajwain)
  • 2-3 tbsp Ghee
  • Salt to taste
  • Hot water to bind the dough


  • in a bowl or plate take the maize flour, wheat flour, carom seeds and salt as required
  • Gradually add the hot water to the flours and mix it well with the help of a spoon.
  • When the mixture is ready to handle knead to a smooth and firm dough. Cover with a cloth and let the dough rest for a few minutes.
  • To make the rotis, make medium size balls of the dough and flatten the dough ball using fingers. Place the flattened dough ball on a plastic sheet and roll out into a medium-sized round circle using a rolling pin with the help of some flour. The rotis should be a little thick so make sure not to roll out too thin.
  • Now gently transfer the roti on the heated tava or skillet and cook on both sides by gently flipping it. Do not flip the roti mare than twice, as the roti is very fragile.
  • Using a tong cook the roti on a direct heat like phulkas over medium flame, flipping in between to cook evenly. Once brown spots appear on the roti take it out of the flame
  • Transfer to a plate and apply ghee on both sides.
  • Enjoy it hot with Sarson ka Saag, white butter and jaggery.

gmc_recipe 935

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