Griddle Cooked Corn Flatbread Makkai Ki Roti
Experience the wholesome goodness of **Griddle Cooked Corn Flatbread (Makkai Ki Roti)**—a classic Indian flatbread known for its rustic flavor and hearty texture. Made with nutrient-rich cornmeal and a touch of whole wheat flour for easier handling, this gluten-free delight is soft, lightly crisped, and infused with the rich aroma of ghee. Perfectly cooked on a hot griddle, these golden flatbreads are a staple in North Indian cuisine and pair beautifully with Sarson Ka Saag or any warming curry. Whether you're seeking an authentic taste of Punjab or an easy-to-make, versatile side dish, this recipe brings a touch of tradition to your table. Ready in just 40 minutes, Makkai Ki Roti is best served hot, smeared with butter for a truly indulgent experience!
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Recipe Information
Ingredients
- 2 cups Cornmeal (Makki ka Atta)
- 0.25 cup Whole wheat flour (optional, for binding)
- 0.75 cup Warm water
- 0.5 teaspoon Salt
- 3 tablespoons Ghee or clarified butter (for greasing)
- 2 tablespoons Butter (optional, for serving)
Instructions
In a large mixing bowl, combine the cornmeal, whole wheat flour (if using), and salt.
Gradually add warm water, a little at a time, and knead the mixture into a soft, pliable dough. If the dough is too dry, sprinkle a tablespoon of water until it holds together.
Divide the dough into 6 equal-sized portions and shape them into smooth balls. Cover these with a damp cloth to prevent them from drying out.
Heat a griddle or tawa over medium heat.
Take one dough ball and place it on a clean surface lightly dusted with cornmeal or whole wheat flour. Flatten the ball and gently roll it out into a circle about 5-6 inches in diameter. If it cracks, press the edges together to seal them.
Carefully transfer the rolled flatbread onto the hot griddle. Cook for 2-3 minutes on one side, until you see small bubbles or golden spots forming.
Flip the flatbread and cook for another 2-3 minutes on the other side.
Spread a small amount (about 1/2 teaspoon) of ghee on top of the flatbread and flip again. Press lightly with a spatula to ensure even cooking. Repeat on the other side.
Remove the flatbread from the griddle and keep it warm under a clean kitchen towel. Repeat the process for the remaining dough balls.
Serve the Makkai Ki Roti hot, topped with a small pat of butter, alongside Sarson Ka Saag or your favorite curry.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 2.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
