Ingredients
- 2 cups makki ka atta (cornmeal / corn flour)
- Warm water (as needed)
- 2 tbsp ghee (plus extra for serving)
- Salt to taste
- Optional: finely chopped onion & green chilli for a variation or stuffing
Step-by-step
In a mixing bowl, combine makki ka atta and salt. Add warm water little by little and knead into a pliable dough. Use 1–2 tbsp ghee while kneading to keep the dough from crumbling.
Divide dough into equal-sized balls. Flatten each ball between two plastic sheets or press gently with your palms to make a disc — makki dough is delicate, so work carefully.
Heat a tawa (griddle). Cook each roti on medium heat, flipping to roast both sides. Apply ghee and roast until golden brown and slightly charred in spots.
Serve immediately with a drizzle of ghee and accompaniments like sarson ka saag, aloo sabji, lehsun chutney or a spoonful of jaggery for a rustic touch.
Tips & Variations
- If dough is crumbly, add slightly more warm water or a spoon of boiled mashed potato to bind.
- Press rotis between parchment/plastic to avoid breaking — they’re fragile when raw.
- For extra flavour, mix a little ajwain (carom seeds) or crushed garlic into the dough.
- Best eaten hot — keep wrapped in a kitchen towel to stay warm before serving.
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