Step-by-step Makki ki Roti Recipe - Rachna cooks
Step-by-step Makki ki Roti Recipe

Step-by-step Makki ki Roti Recipe

Makki ki roti or flat bread made with coarse maize flour is delicious albeit a bit difficult to roll out. It is every bit worth the effort because it is truly flavoursome. Makki ki roti is a favourite combination with sarson ka saag (Mustard greens curry) which is a winter dish. The match is one made in heaven for sure.

sarson ka saag

But, you can have makki ki roti on a regular basis even otherwise. It is tasty and very filling. I make it often in my home.

Here is the simple recipe:

Makes about 10-12 good sized rotis


1/2 Kg. fresh makki ka atta (maize flour not corn flour)

1 tsp. ajwain (carrom seeds)

2-3 green chillies chopped finely (optional)

2-3 radishes grated (optional but these really enhance the flavour)

salt to taste

2-3 tsp. oil



First take all the ingredients in a shallow plate to knead the dough. Use water little by little and make a dough. Remember to take out water from grated radish by squeezing it out before adding to the flour. You may use the squeezed radish water while kneading.

Make a stiff dough. Cover and keep aside for half an hour.


Make a large round ball of dough. To make the roti, take a large skillet/tava. Do not heat it. Some people put a little oil on the ball of dough and then start spreading it out with their hand right on the tava. They make it as thin and large in the shape of a round roti as they can. I am not so comfortable with this technique.


I prefer to use a ziplock bag after cutting it into two halves. Place the round ball of dough at the centre of the plastic cover. Put some oil all around it. Place the second plastic sheet on top and then roll it out using a rolling pin in the desired shape. Now peel off the top layer of plastic. Spread it dough side down on the cold tava and slowly peel off the plastic sheet. Now your roti has been transferred to the tava. Cook it on both sides by applying oil. Serve it hot with sarson ka raag or another curry. In this manner your roti stays whole and you can roll it out relatively thin.


You must try to have it hot off the griddle if you can. It is quite delicious even with just pickle.


  1. If you find this difficult to make, use whole wheat atta with makki ka atta in the proportion 1:2. That way you can roll out the rotis like your normal rotis.
  2. Also remember that you will have to cool down the tava before spreading out the next roti on it. You can alternatively use 2 tavas.

28 thoughts on “Step-by-step Makki ki Roti Recipe

  1. I loved it the first time I had it with sarson da saag at a dhaba. Since then I have been wanting to try it out. Guess now that you shared the recipe, I might try it out and have it with methi ki sabji. That sounds like a good combo, too, doesn’t it, Rachna?

  2. I love this combo! Miss my Mum ke haath ki Makki ki Roti and Saag.
    Also , never heard of adding radish to the aata. I am hoping to attempt making it , for the first time, this season. I’ll be trying your recipe.

    1. Now mummy ke haath ka toh best hota hai. Nothing comes close to that. But yes, this is good too.

      A Punjabi friend of mine suggested that I add radish and it did turn out tastier. But you can always skip it if you wish to. Do let me know how it turns out. 🙂

    1. A favourite of all North Indians, I guess. Even a UPite like me. My father-in-law was so fond of sarson ka saag. He could have it for days on end.

      No professional cook but I do enjoy cooking. A home chef. 🙂

  3. A couple of days ago, my neighbour had prepared this for us. Oh, I so loved it. Got the recipe from her then. But I’m lazy to make rotis. 😛
    Thanks for your recipe. I think, I should make too. It’s so nutritious as well.
    Shalini R recently posted…Bengali Fish CurryMy Profile

    1. I understand. 🙂 For most times, I just add makki ka atta to my normal whole wheat flour. That way the rotis are tasty and healthy and yet quite easy to roll. Shortcuts. 🙂

  4. My MIL used to make makke ki roti and sarson ka saag.. The whole family loved it. I have never tried making it on my own owing the fact it is difficult to roll out but your idea of rolling it using ziplock plastic appears workable. Will try someday.

  5. I love makki ki roti although I’ve never tried to make it at home. Is the maize flour easily available? I would love to try this at home as it sounds simple enough. I can use the technique that I use to make akki/ragi rotis to make this.

    Thank you for the recipe.
    Soumya Prasad recently posted…The Inner SceneMy Profile

    1. It is readily available in supermarkets or your neighborhood Marwari kirana guy. I think it is available on Big Basket too.

      Oh absolutely akki roti/ragi roti technique works well.

    1. Oh yes, this is similar to akki roti in terms of the technique of rolling out by the ingredients and taste is totally different. Hope you enjoy it.

  6. The issue I have faced with this is, the atta doesn’t bind well, i.e unlike wheat flour, this maize flour doesn’t have much elasticity. so it keeps breaking off as you pick it up after rolling it. But the idea of the ziploc cover seems really doable. I’ll try with the cover this time. Thanks for that tip!!

    1. Oh yes. That is the story with millets like jawar and bajra flour as well. This technique will help you roll out the rotis easily.

  7. This is my fav winter food and I love the way my mom makes it. She makes it with water on hands. I like the technique you used in rolling the roti, coz it’s pretty difficult to roll it the normal way.

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