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Makki di roti

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A Punjabi maize-flour flatbread cooked on a tawa. This version adds a little whole-wheat flour and fresh fenugreek.

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Punjabi makki di roti made with maize flour, fenugreek and wheat flour, cooked golden on a tawa.

A maize flatbread from a contemporary Punjabi recipe

Makki di roti is associated with Punjab and is often served with sarson da saag. This particular published batch combines maize flour with a small amount of whole-wheat flour, carom and fresh fenugreek. Other versions can use different ingredients; this one contains wheat.

Sources for this section

History

The article associates this preparation with Punjab and serving alongside sarson da saag; its first date and precise origin are not established here.

Ingredients

Scaling: source batch only

Maize flour
473 mL2 cup as recorded
Whole-wheat flour
30 mL2 tbsp as recorded
Fresh fenugreek leavesChop.
15 mL1 tbsp as recorded
Carom seeds
2.5 mL½ tsp as recorded
Salt
2.5 mL½ tsp as recorded
Oil (optional)
4.9 mL1 tsp as recorded
Add if the dough is dry
Warm water
237 mL1 cup as recorded
Or as needed
Ghee
4.9 mL1 tsp as recorded
For cooking

Method

Risks and precautions · Standard risk
Wheat and milk allergens

The specified version includes wheat flour and ghee.

Hazard source

This version contains wheat and milk; it is not gluten-free. Handle the hot tawa carefully.

  1. Mix the maize and whole-wheat flours with chopped fenugreek, carom seeds and salt.
  2. Add warm water gradually and knead gently to a soft dough. Add the oil if the dough feels dry, then divide it into portions.
  3. Press each portion between two sheets of baking parchment to form a flat round.
  4. Place each round on a hot tawa and cook for 2–3 minutes per side until golden spots appear. Brush lightly with ghee and serve hot.

Places

Punjab

Documented preparation · Region evidence

The publisher presents this contemporary recipe as Punjabi; it does not establish a birthplace.

See Punjabon the mapLocation source 1 →

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Sources