Print Recipe
MAKKI KI ROTI / CORN MEAL BREAD
Course breads
Cuisine punjabi
Prep Time
10 minutes

Cook Time
10 minutes
Servings
serving
Ingredients
  • 2 cups Corn Makka Ataa / Meal
  • 1 tsp Ajwain seeds / Carom
  • 1/2 tsp Haldi Turmeric /
  • Salt – as needed
  • 2 tbsp Oil
  • 1 cup water Warm
Course breads
Cuisine punjabi
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 2 cups Corn Makka Ataa / Meal
  • 1 tsp Ajwain seeds / Carom
  • 1/2 tsp Haldi Turmeric /
  • Salt – as needed
  • 2 tbsp Oil
  • 1 cup water Warm
Instructions
  1. Take 2 cups of makka ataa in a mixing bowl and add turneric, carom and salt and mix all with a fork.
  2. Add 2 tbsp of oil and slowly add lilttle warm water into the flour mix and start kneading it to make a smooth dough. The dough may appear cracks but it’s completely okay.
  3. Now begins the tough part. Pinch a small lemon sized ball and roll between your palm.
  4. Spread a plastic sheet on the kitchen counter and place the ball in one side of the plastic.
  5. Take the other side of the plastic and cover the ball.
  6. Now start rolling the balls outwards to make a small chapati. You might see the corners cracking but again it’s okay, because that’s the way it should be.
  7. Heat and grease a tawa with ghee and carefully place the makka roti on it.
  8. Roast from both sides and add gee from sides to get the roti fried from the corners and little from the center as well.
  9. Flip the roti and ghee roast it from both sides equally.
  10. Place the rotis in the serving plate and add a dollop of ghee or butter over the makka roti and serve hot with sarson ka saag, pickle, onion salad and chaas.
Recipe Notes

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