Makki Di Roti
Crispy cornmeal flatbread from Punjab, served warm with butter and fresh herbs. A rustic, naturally gluten-free Indian staple that's soft inside, golden and crispy at the edges.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 cup cornmeal (makki ka atta)
- ¾ cup warm water
- 2 tablespoons ghee or clarified butter
- 2 tablespoons fresh cilantro, finely chopped
- 1 small green chili, minced
- 1 tablespoon butter for serving
Instructions
- 1
Mix cornmeal, cilantro, and green chili in a large bowl.
- 2
Pour warm water into the bowl gradually, stirring continuously.
- 3
Add 1 tablespoon ghee to the mixture and knead until a soft dough forms.
- 4
Cover the dough with a damp cloth and rest for 5 minutes.
- 5
Heat a cast iron skillet or tawa over medium-high heat until very hot.
- 6
Divide dough into 4 equal portions and roll each between parchment into a thin disc.
- 7
Place the first roti on the hot skillet and cook for 30 seconds until edges curl slightly.
- 8
Flip and cook the other side for 30 seconds until light brown spots appear.
- 9
Flip again and press gently with a cloth to puff the bread if desired.
- 10
Transfer to a plate and brush immediately with remaining ghee.
- 11
Repeat steps 7–10 with remaining dough portions.
- 12
Serve warm rotis topped with a dollop of fresh butter.
Tools you’ll need
- large mixing bowl
- damp cloth
- 10-inch cast iron skillet or tawa
- parchment paper
- kitchen cloth
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