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Makke Ki Roti

A maize flour flatbread served with Sarson Ka Saag
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Hina Gujral


  • 2 Cup maize flour
  • ½ Cup whole wheat flour
  • Salt as per taste
  • 2 tbsp refined oil
  • Lukewarm water to bind dough


  • To prepare dough, sift flours and salt together in a bowl.
  • Add oil and gently rub the flour in between fingers to get crumble like texture.
  • Using little lukewarm water at a time bind smooth and firm dough. Knead for 5 minutes and then shape into a round ball. Transfer dough to a clean dry bowl covered with a kitchen towel. Let dough rest for 15 minutes.
  • To make roti, heat iron skillet (tawa) over medium heat.
  • Line kitchen counter surface with a clean dry plastic sheet. Grease it with 1 tsp of oil. Pinch a portion of dough and roll into a ball and then flatten the dough ball using fingers.
  • Place the flatten dough ball over the plastic sheet and with a rolling pin roll out to medium size roti of approximately 3 inch diameter. Makki ki Roti is little thick so make sure not to roll it out too thin like regular chapati.
  • Now slowly transfer the roti from plastic sheet to your palm. Greasing plastic sheet beforehand makes this step easier.
  • Place the roti from your palm to heated skillet and cook on both sides. Do not flip roti more than once or twice as it is bit fragile.
  • Cook roti direct heat like Chapati over medium flame, flipping in between to cook evenly from both sides. Brown spots or charred marks will appear once roti is cooked.
  • Transfer to plate and and smear either white butter or ghee. Serve hot with Sarson ka Saag.