Makki ki roti / Indian maize flour chapatti is a traditional Indian flatbread made with cornmeal, maize flour or Makka atta. It is a staple dish of the winter season and served widely with sarson ka saag. Maize flour chapatti well enjoyed with a dollop of fresh homemade butter and gur (jaggery).
About makki roti or maize flour chapatti
There is various ways of making makki ki roti or makki di roti. We can use 100% maize flour to make chapatti or we can add half of the maize flour and half wheat flour or we can also add 2/3 of maize flour and 1/3 of wheat flour. It all depends on your taste and choice.
People with gluten sensitivity can eat 100% maize flour chapatti without adding any wheat flour.
Don’t confuse between cornflour or cornmeal. Cornflour is a white colour very fine-textured flour while cornmeal is a light yellow coloured coarse flour of corn. Cornflour or cornstarch is used for adding thickness in gravies and soup while cornmeal is used in making chapatti, corn chips, tortillas, muffins, cakes.
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In the older time, Makki ki roti is prepared in tandoor but we can easily make it on iron griddle or tawa at our home too.
Some people think that making Makki ki roti is very difficult but it is not true. Definitely, it needs a little more practice to make these chapattis but once you know the tips and tricks you will get master on it.
Here, I am sharing with you two ways of making maize flour chapattis. One, is the old traditional way of making chapattis with hands and the other way with a rolling pin which is quite easier. So, you can adopt which one is easier for you.
Let’s see step by step preparation of makka ki roti
Kneading of dough:
1. In a big vessel, add makki or makka ka atta, whole wheat flour and hot water, mix gently and make a medium soft dough.
2. Knead the dough for 3-4 minutes. Till it becomes smooth and soft.
3. Put an iron griddle on medium heat.
First method of making makka roti
4. Now, take small size ball of the dough, grease your hand with a little oil and start making chapatti with your hands. Make a 4-5 inch circle, it should be thicker than regular wheat chapatti. Then transfer it on a medium hot griddle. for details please watch video of making makka roti
5. Cook for a minute and then flip it, again cook it for 1-2 minutes and then further cook on direct flame till it well cook from both the sides.
6. Transfer to a plate, apply ghee or butter and serve hot with sarson ka saag. ENJOY!
Second method
7. Take a small ball size dough, grease rolling pin and board with a little oil, gently roll it and then transfer it carefully on the medium hot griddle.
8. Cook it for a minute and then flip it. Again cook it for 1-2 minutes and then further cook on direct flame till it well cook from both the sides.
9. Transfer to a plate, apply ghee or butter and serve hot with sarson ka saag. ENJOY!
Serving suggestion
Makki ki roti is best paired with sarson ka saag and a dollop of fresh butter in winters. Also well goes with dry veg curries like mix vegetables, aloo singara, aloo methi, etc. Also, can be enjoyed it with a piece of gur and homemade butter and a glass of lassi.
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Tips and tricks
- for making soft makki ki roti use hot water to make the dough. Dough should be softer than regular wheat chapattis and knead the dough at least for 3-4 minutes till it becomes smooth.
- Always cook makki ki roti on medium heat.
- Use freshly milled maize flour for making makki ki roti, old flour do not give nice texture and taste.
Recipe card
Makki ki roti / Indian maize flour chapatti
Ingredients
- 150 gm makka atta
- 75 gm whole wheat flour
- Hot water to knead dough
- 1 tbsp butter or ghee
Instructions
Kneading of dough:
- In a big vessel, add makki or makka ka atta, whole wheat flour and hot water, mix gently and make a medium soft dough.
- Knead the dough for 3-4 minutes. Till it becomes smooth and soft.
- Put an iron griddle on medium heat.
First method of making makke ki roti
- Now, take small size ball of the dough, grease your hand with a little oil and start making chapatti with your hands. Make a 4-5 inch circle, it should be thicker than regular wheat chapatti. Then transfer it on a medium hot griddle.
- Cook for a minute and then flip it, again cook it for 1-2 minutes and then further cook on direct flame till it well cook from both sides.
- Transfer to a plate, apply ghee or butter and serve hot with sarson ka saag. ENJOY
Second method
- Take a small ball size dough, grease rolling pin and board with oil, gently roll it and then transfer it carefully on the medium hot griddle.
- Cook it for a minute and then flip it. Again cook it for 1-2 minutes and then further cook on direct flame till it well cook from both sides.
- Transfer to a plate, apply ghee or butter and serve hot with sarson ka saag. ENJOY
Video
Notes
My latest video
Try this healthy makka ki roti recipe, take a picture and tag it #healthically on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
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