Makki di Roti (Punjabi Cornmeal Flatbread)

Mix makki ka atta with salt. Add warm water gradually, mixing with a spoon first (the dough is very hot-sensitive — use warm, not boiling, water). Knead into a smooth, firm dough — makki ka atta is non-glutinous so the dough will be more crumbly than wheat dough. It should hold together when pressed but break if stretched. Wet your palms with water to prevent sticking.

About 8 min

Tip: Makki dough cannot be over-kneaded — knead just until it holds together. Excessive kneading makes the roti crack when cooking. Slightly moister dough is better than too dry.

Divide dough into 8 equal portions. Take one portion, place between two sheets of plastic wrap or moistened palms. Pat and press gently from the centre outward into a round disc, 1.5–2cm thick, 15cm diameter. The edges will be naturally rough and uneven — this is correct for authentic makki roti. Do not try to roll it thin — it will crack. Heat a cast-iron tawa on medium.

About 10 min

Tip: The traditional method is to pat the roti directly on the palm, passing between both hands. Using plastic wrap helps beginners. The key is patience — thick rotis take longer than thin ones to cook through.

Place roti on tawa. Cook on medium heat 3–4 minutes until the bottom is golden with slight char spots and the top surface looks dry. Flip. Cook another 3 minutes. Apply a little water or ghee on top, flip and cook 1 final minute. The roti should be golden on both sides and cooked through (press the centre — no raw dough feeling). Transfer to a plate, apply a generous dollop of cold white butter or ghee. Serve hot with sarson da saag.

About 12 min

Tip: Makki roti must be cooked on medium-low — too high heat chars the outside before the thick centre is cooked. Press gently with a cloth while cooking to cook evenly.