• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian » Indian Breads » Makki ki Roti (Vegan, Gluten Free)

    Published: May 23, 2019 | Last Updated On: Aug 14, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Makki ki Roti (Vegan, Gluten Free)

    162 shares
    Jump to Recipe
    Makki ki Roti is a traditional Indian recipe made with corn meal. It is very popular bread in Punjab during winters and is usually paired with sarson ka saag. Here is a step by step recipe with some fabulous tricks to make the best makki ki roti. #GlutenFree #Bread #Recipe #Indian

    Makki Ki Roti is a traditional Indian recipe prepared with corn meal or makki ka atta. It is a very popular bread in Punjab during winters and is best paired with Sarson Ka Saag. Here is how to make it.

    Here are a few Indian breads, that you can make at home for your everyday meals other than Phulka – Khamiri Roti, Tandoori Roti, Multigrain Roti, Bajre Ki Roti and Masala Jowar Roti.

    makki ki roti stacked on a plate along with sarson ka saag and jaggery

    About This Recipe

    Makki Ki Roti, a vegan and gluten free Indian bread that comes from the state of Punjab and is popularly eaten with sarson ka saag and jaggery with a dollop of desi ghee. It is popularly prepared during winters, due to its phenomenal nutritional benefits.

    While makki ki roti and sarson ka saag is a bomb combination, this corn meal bread tastes great with almost all the Indian curries. Not only in Punjab, it is quite popular in Rajasthan too, where it is eaten with kadhi.

    Crispy on the outside and soft from inside, I often prepare makki ki roti with my other everyday curries, as it is healthy and gives us a break from our regular phulkas. Basking in the winter sun and enjoying the morsels of this popular Punjabi roti with delicious curries and jaggery is a gastronomic extravaganza.

    This Makki Ki Roti is,

    • Vegan
    • Gluten free
    • Easy to make
    • Perfect for winters

    Ingredients

    Makki ki roti ingredients

    You just need 3 ingredients to make Makki Ki Roti – Makki Ka Atta, Salt and Vegetable Oil.

    Makki Ka Atta is yellow in colour and can easily be available in the marts and grocery stores now-a-days. If you cannot find the same, you can also order from online portals such as Amazon etc.

    Add salt to taste. Do not add too much salt too, just a little is enough.

    Addition of vegetable oil makes the roti soft from inside. You can even use ghee instead of vegetable oil, but that would make it non vegan.

    You can also add in some carom seeds or ajwain while kneading the dough, as it is great for digestion.

    How to make Makki Ki Roti?

    Mix makki ka atta, salt and vegetable oil in a bowl with your fingertips till everything is nicely combined.

    Makki ka atta, salt and vegetable oil in a bowl
    Combined ingredients

    Add warm water and knead a soft dough. This dough will behave different than your regular wheat flour dough as there is no gluten in maize flour. Cover and keep the dough aside for 10-15 minutes.

    Soft kneaded dough

    Heat a griddle. Take two sheets of parchment paper.  Divide the dough in 8-10 equal parts. Take one part of the dough and add a few more drops of water to it and knead once more for a few seconds. Keep the dough ball on one of the parchment paper and cover with another.

    Dough ball on a parchment paper
    Dough ball covered with parchment paper

    Gently roll the dough in to a 4-5 inch disc.

    Rolled dough ball

    Remove the top parchment and flip the roti along with the bottom parchment on the hot griddle. Gently remove the parchment.

    Rolled dough on a hot griddle

    Cook the roti from both the sides till brown spots appear.

    Cooking roti from both sides

    Hold the roti with a tong and cook it on direct flame from both the sides till nicely browned. Apply ghee on top. Serve hot with white butter, jaggery and sarson ka saag.

    Cooking roti directly on flame

    Frequently asked Questions:

    Which flour to use to make it?

    Makki ki roti recipe is made using Maiza Flour also known as corn meal. It is yellow in colour and slightly grainy.

    Do not confuse it with cornflour which is white in colour and superfine in texture. Maize flour is a vegan, gluten-free flour and is made using corn kernels.

    Can diabetics eat it?

    The glycemic index of corn is towards the higher side and hence diabetic people should avoid eating Makki ki roti or eat it in limitation as it may increase the level of sugar of blood.
    They can balance it with eating some high protein or fat food.

    How to make it soft?

    To make soft Makki ki Roti, you must add some oil while kneading the dough.
    The addition of a little whole wheat flour and some grated mooli also helps in making them softer.

    How to make it with hands?

    To make makki ki roti with hands, take a small dough balls in your palm and keep pressing it by doing the opposite clapping movement.

    Variations

    With Methi – Add ½ cup chopped methi while making the dough. Then follow the same process as mentioned. You can also add chopped spinach instead of methi.

    With Mooli – Add ½ cup grated mooli while making the dough. Then follow the same process as mentioned.

    Health Benefits of Makki Ka Atta

    “Maize contains phytochemicals like carotenoids, phenolic compounds and phytosterols – providing health benefits in humans and therefore the potential to reduce the risk of major chronic diseases.

    Many studies have shown to have anti – HIV activity due to the presence of lectin.

    Resistance starch (RS) content in maize is almost 39.4/100 g of RS, which produces short chain fatty acids in the large intestine reducing symptoms of diarrhoea, which altogether reduce the risk of cancer, atherosclerosis, and obesity-related complications.

    They can also have a prebiotic effect” – The Health Site

    Recipe Summary

    Making Makki ki Roti is actually not that difficult as we think. A lot of people roll this roti between plastic sheet which makes it difficult to transfer on the griddle.

    I use a parchment paper to roll the roti.

    You can just flip the parchment with the roti over the griddle and pull off the parchment while the roti stays on the griddle.

    This trick makes the step of rolling and lifting the roti on the griddle very easy.

    Do try and let me know if you had any problem using this method. If you want the process of rolling even easier, you can add some wheat flour to make the roties.

    It will help develop the gluten and the rolling process will be easier.

    This roti is rolled slightly thicker and that is what gives it a great taste.

    Rolling it thin like regular roti won’t be as tasty as the thick ones. 

    Always cook the Makki ki roti on medium heat. If you cook it on high heat, it will not be cooked from the centre and you will feel the raw taste.

    Also adding a little oil in the flour helps to make this roti little moist.

    If you are a beginner, you can even add some whole wheat flour to your dough.

    It will make the rolling process easier, although if you add wheat flour to it, the roti will be gluten-free anymore.

    Make sure to knead the dough very well before you start to roll the roti.

    Before rolling each roti, make the dough ball and knead that ball for 20-23 seconds. Add little water if the dough looks dry.

    Always use warm water to knead the dough.

    Traditionally makki ki roti were made on chulha or tandoor which gave a very nice smoky flavour to the roti. The practice is prevalent in villages even today.

    You can add some ajwain (Carom Seeds) in the flour and make Ajwaini Makki di Roti as well.

    Serving Suggestions

    Makki Ki Roti and Sarson Ka Saag is a match made in heaven. Serve some jaggery, white butter and Mooli Ka Laccha on the side for a wholesome meal.

    If you are planning a Rajasthani meal, serve it with some Rajasthani Kadhi or Gatte Ki Sabzi with some pickled onions and Lahsun Ki Chutney on the side.

    This roti can however be served with any Indian style curries, dal or dry sabji. In Punjab, no meal is complete without a tall glass of lassi, so make sure you serve it along with this Makki ki Roti Sarson Ka Saag Thali.

    Storage Suggestions

    I prefer to make Makki Ki Roti fresh, as they taste the best that way. When stored, it tends to become a little dry. But if you have leftovers, cover it in foil paper and store in the fridge for 2 to 3 days. Reheat it in microwave for about 15 to 20 seconds, smear some ghee on top and serve.

    The same goes with the dough too! i will recommend it to knead it fresh, but leftovers can be stored in an air tight container for about 2 days in the fridge. If you feel it has become a little dry, add in a little water and knead it again.

    You might also like:

    Chaulai ka Saag

    Bajre ki Roti

    Missi Roti

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Makki ki Roti is a traditional Indian recipe made with corn meal. It is very popular bread in Punjab during winters and is usually paired with sarson ka saag. Here is a step by step recipe with some fabulous tricks to make the best makki ki roti.

    Makki Ki Roti Recipe

    Makki ki Roti is a traditional Indian recipe made with corn meal. It is very popular bread in Punjab during winters and is usually paired with sarson ka saag. Here is a step by step recipe with some fabulous tricks to make the best makki ki roti.
    4 from 6 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Indian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 people
    Calories: 346kcal
    Author: Neha Mathur

    Ingredients 

    • 3 cups Makki ka Atta/ Corn Meal
    • 1 teaspoon Salt
    • 2 tablespoon Oil
    Prevent your screen from going dark

    Instructions

    • Mix makki ka atta, salt and vegetable oil in a bowl with your finger tips till everything is nicely combined.
    • Add warm water and knead a soft dough.
    • This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour.
    • Cover and keep the dough aside for 10-15 minutes.
    • Heat a griddle.
    • Take two sheets of parchment paper. 
    • Divide the dough in 8-10 equal parts.
    • take one part of the dough and add a few more drops of water to it and knead once more for a few seconds.
    • Keep the dough ball on one of the parchment paper and cover with another.
    • Gently roll the dough in to a 4-5 inch disc.
    • Remove the top parchment and flip the roti along with the bottom parchment on the hot griddle.
    • Gently remove the parchment.
    • Cook the roti from both the sides till brown spots appear.
    • Hold the roti with a tong and cook it on direct flame from both the sides till nicely browned.
    • Apply ghee on top.
    • Serve hot with white butter, jaggery and sarson ka saag.

    Notes

    Making Makki ki Roti is actually not that difficult as we think. A lot of people roll this roti between plastic sheet which makes it difficult to transfer on the griddle. I use a parchment paper to roll the roti. You can just flip the parchment with the roti over the griddle and pull off the parchment while the roti stays on the griddle.
    This trick makes the step of rolling and lifting the roti on the griddle very easy. Do try and let me know if you had any problem using this method. If you want the process of rolling even easier, you can add some wheat flour to make the roties. It will help develop the gluten and the rolling process will be easier.
    This roti is rolled slightly thicker and that is what gives it a great taste. Rolling it thin like regular roti won’t be as tasty as the thick ones. 
    Always cook the Makki ki roti on medium heat. If you cook it on high heat, it will not be cooked from the centre and you will feel the raw taste. Also adding a little oil in the flour helps to make this roti little moist.
    If you are beginner, you can even add some whole wheat flour to your dough. It will make the rolling process easier, although if you add wheat flour to it, the roti will be gluten free anymore.
    Make sure to knead the dough very well before you stat to roll the roti. Before rolling each roti, make the dough ball and knead that ball for a 20-23 seconds. Add little water if the dough looks dry.
    Always use warm water to knead the dough.

    Nutrition

    Calories: 346kcal | Carbohydrates: 57g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 255mg | Fiber: 7g | Sugar: 1g | Calcium: 5mg | Iron: 2.4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Indian Bread Recipes

    • A popular dish from Sindhi cuisine, Sindhi Koki is a flatbread with a fabulous taste and interesting texture. It is a breakfast dish made using wheat flour, besan, spices, and herbs (vegan).
      Sindhi Koki
    • Ajwain Paratha is an unleavened Indian flatbread prepared with whole wheat flour, carom seeds (ajwain), salt and ghee. It is best served for breakfast with tea or coffee (vegetarian, and can be easily made vegan.
      Namak Ajwain Paratha (Carom Seeds Flatbread)
    • Aloo Paneer Paratha is an Indian unleavened bread stuffed with a flavorful potato paneer filling. It is best served for breakfast with yogurt and pickle. Here is how to make it.
      Aloo Paneer Paratha
    • Bakarkhani Roti is a mildly sweet tandoori bread from Mughlai cuisine which is still popular in some parts of Old Delhi. Served with spicy mutton and chicken gravies, this shahi roti is a treat to the tastebuds.
      Bakarkhani Roti

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Manjula Bharath

      January 23, 2014 at 11:49 pm

      wow fantastic clicks and makki roti looks so delicious !!:)

      Reply
    2. Sarah @ Snixy Kitchen

      January 24, 2014 at 7:51 am

      I bet this would even be good paired with tacos!

      Reply
    3. Kinnari

      March 07, 2020 at 12:23 am

      What brand of corn meal should I use?

      Reply
      • Neha Mathur

        March 07, 2020 at 5:54 am

        Any brand is fine. The flour should be as fresh as possible.

        Reply
    4. lily

      September 05, 2020 at 8:56 pm

      No amount for warm water!?!?

      Reply
      • Neha Mathur

        September 11, 2020 at 4:49 am

        Yes, you just keep adding little by little and stop when a soft dough is made. The amount of water depends on the quality of flour hence cannot be specified.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP