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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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)
Directions
Step 1
In a large mixing bowl, combine the cornmeal, whole wheat flour (if using), and salt.
Step 2
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.
Step 3
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.
Step 4
Heat a griddle or tawa over medium heat.
Step 5
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.
Step 6
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.
Step 7
Flip the flatbread and cook for another 2-3 minutes on the other side.
Step 8
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.
Step 9
Remove the flatbread from the griddle and keep it warm under a clean kitchen towel. Repeat the process for the remaining dough balls.
Step 10
Serve the Makkai Ki Roti hot, topped with a small pat of butter, alongside Sarson Ka Saag or your favorite curry.
Nutrition Facts
| Serving size | (618.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1887.3 |
| Total Fat 75.7g | 0% |
| Saturated Fat 40.6g | 0% |
| Cholesterol 161.3mg | 0% |
| Sodium 1388.5mg | 0% |
| Total Carbohydrate 285.7g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 2.1g | |
| Protein 28.4g | 0% |
| Vitamin D 18.3IU | 0% |
| Calcium 34.9mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 582.0mg | 0% |
Source of Calories