Makki ki Roti Recipe – Soft, Authentic Punjabi Cornmeal Flatbread

Before we jump into the process, here are a few important things to keep in mind:

• It uses cornmeal, which is naturally gluten-free, so the dough doesn’t bind like wheat dough.
• You need warm water to form a soft, pliable dough.
• The dough must be handled gently so it doesn’t crack.

Ingredients:

When it comes to makki ki roti, the real magic lies in the simplicity of the ingredients. Cornmeal has a naturally earthy aroma, and when cooked right, it creates a warm, comforting flatbread that pairs beautifully with almost any curry.

Here’s what you’ll need:

• 2 cups makki ka atta (cornmeal) – Choose fresh, finely ground yellow cornmeal for smoother rolling and softer rotis.
• Warm water – Helps bring the dough together. Warm water hydrates cornmeal better than cold water.
• ½ tsp salt (optional) – Enhances the natural flavor.
• Extra cornmeal – For dusting and shaping.
• Ghee or butter – For brushing warm rotis to enhance taste and softness.

Best Tip: If your cornmeal feels too coarse or grainy, simply sieve it once or twice. A finer texture makes shaping much easier.

Essential Tools for Making Makki Ki Roti:

You don’t need anything fancy to make makki ki roti. Just a few tools that Indian kitchens have trusted for decades:

• Rolling pin – Medium-weight and smooth.
• Rolling board or clean countertop – Helps shape the roti evenly.
• Cast iron or non-stick tawa – Ensures even heat and a crisp, golden finish.
• Plastic sheet, parchment paper, or zip-lock bag – Essential when rolling this gluten-free dough.
• Flat spatula – For gently flipping the rotis without breaking them.

1. Mix and Combine the Dough

   • In a large mixing bowl, add 2 cups of makki ka atta and a pinch of salt.
   • Slowly pour in warm water and mix with your fingers. You’ll notice the dough firms gradually and feels slightly grainy. That’s normal for cornmeal.
   • Keep adding water a little at a time until the dough comes together. You’re not aiming for a stretchy texture. Instead, look for a soft, pliable ball that holds its shape.
   

   Tip: If the dough feels too dry or crumbly, add a few teaspoons of warm water and knead gently. If it feels too sticky, dust with a little more cornmeal.

2. Rest the Dough

   • Cover the dough with a clean cloth and let it rest for 5 to 10 minutes. This short rest helps the cornmeal absorb moisture evenly, making the dough easier to flatten.

3. Divide Into Balls

   • Once rested, knead the dough briefly.
   • Divide it into small balls, about the size of a lemon, and roll each of them lightly between your palms to make it smooth.

4. Shape the Rotis

   • This is the step where makki ki roti truly differs from wheat roti. Since the dough is gluten-free and delicate, rolling requires a gentler touch.

   Here are two foolproof methods:

   Method 1: Using Parchment or Plastic Sheet

   • Place a dough ball between two sheets of parchment paper.
   • Press gently with your fingers or use a rolling pin to flatten it.
   • Aim for a medium-thick disc because they may break if they’re too thin.

   Method 2: Using Your Palms

   • Wet your palms lightly.
   • Pat the dough ball in slow, uniform motions until it forms a round disc.
   

   Tip: Rotate the dough often while flattening to keep the thickness even.

5. Cook on a Hot Tawa

   • Heat your tawa on medium heat until evenly hot.
   • Now, gently lift the shaped roti using your hands, plate, or spatula.
   • Place it onto the tawa and cook for 20 to 30 seconds until you see light bubbles on the surface.
   • Flip carefully and cook the second side until golden spots appear.
   • Flip again and press gently with a cloth or spatula for even cooking.
   • Cornmeal doesn’t puff as dramatically as wheat, but you’ll get light puffing and beautiful brown spots.

6. Brush and Serve Warm

   • As soon as the roti comes off the tawa, brush it with ghee or butter. This adds flavor, keeps the roti soft, and gives it that authentic homemade taste.
   • Stack the rotis in a covered container to keep them warm until serving.
   

   Bonus Tip: Add a Touch of Oil to the Dough: Adding just ½ tsp oil to the dough can help it bind better and crack less, especially if your cornmeal is on the drier side.

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1. The Dough Keeps Cracking

   Cornmeal lacks gluten, so it doesn’t stretch.

   How to Fix:

   • Use warm water, not cold.
   • Add water gradually until the dough feels soft and pliable.
   • Add 1-2 tbsp wheat flour only if absolutely needed to help bind.

2. The Dough Feels Too Dry

   How to Fix:

   • Sprinkle warm water and knead again.
   • Let the dough rest for 10 minutes to absorb moisture.

3. Rotis Break While Flipping

   How to Fix:

   • Use two wide spatulas if your makki ki roti keeps breaking while flipping.

4. Rotis Are Hard or Dry

   How to Fix:

   • Tawa may be too hot. Reduce the heat slightly.
   • Add a few drops of oil while kneading.
   • Apply ghee immediately after cooking.

5. Rotis Don’t Puff or Cook Evenly

   How to Fix:

   • Ensure the roti thickness is even.
   • Cook on medium heat, not high.
   • Press edges gently with a cloth while cooking.