Makki di roti Punjabi flatbread is made with a cornmeal Flour. While it is famous as one part of the makki di roti and sarson ka saag combination.

Makki Ki Roti with Sarson Ka Saag is one of the most cherished winter treats in Punjab. Just a mention of it can make one droll – wholesome rotis made with maize flour and served with sautéed mustard greens.

Maize flour or cornmeal is made using the dried corn grain, which is milled into a smooth, pale yellow coloured flour.

Corn is a rich source of vitamins A, B, E and essential minerals. It is high in fiber content, which plays a significant role in the prevention of digestive aliments and thus is perfect for those following a gluten free diet. Studies have also found that the antioxidants present in corn are great in prevention of diseases like Alzheimer’s, diabetes, heart ailments, lowering hypertension and many others.

Lets see how to make Makki Di Roti, without cracks.

Things You Need

  • Cornmeal Flour
  • Salt
  • Red Chilly Powder
  • Asafetida
  • Warm Water for Softness of cornmeal dough

In a bowl add corn flour, salt, red chilly powder and Asafetida and mix them well.


Add little warm water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it from dough and it cleans the sides of the bowl. It the dough becomes sticky then add more flour or if the dough is dry then add some water. Knead the dough for few minutes until the dough become firm and smooth, just the right rolling consistency.


Now dust your hands with the flour and take a portion of the dough and roll it in between your palms into a ball.

Place the ball of dough into the flour and press flat, dusting both sides.


Now pick the roti, pat in between your hands to shake off the excess flour.


Place the roti on the hot griddle, let it cook, in about 30 seconds little bubbles will start appearing, turn it over and cook other side for 30 seconds. If the roti sticks to the tawa, it means it is not hot enough, if it burn or get too dark quickly it means it is too hot, adjust the heat accordingly.


Cook roti from both sides over the flame, when you see black or brown spots on both side of the roti, take it off the stove and slap it lightly over the cooking board to take the flour out, and then apply some butter or ghee. Serve Makai ki roti hot with Sarson Ka Saag.