Makki Roti Recipe – Authentic Cornmeal Flatbread with Sarson Ka Saag

Last Updated on 4 months by Neha Deshmukh

Makki Roti Recipe – Authentic Cornmeal Flatbread with Sarson Ka Saag

Hey everyone! If you’ve ever tasted the magic of Punjabi cuisine, you know Makki Roti and Sarson Ka Saag are a match made in heaven. This recipe is super close to my heart – I first made it trying to recreate my Dadi’s (grandmother’s) version, and while it took a few tries, I finally got it just right! It’s a little rustic, incredibly flavorful, and perfect for a cozy winter meal. Let’s get cooking!

Why You’ll Love This Recipe

Makki Roti isn’t just a flatbread; it’s a taste of tradition. It’s hearty, warming, and pairs beautifully with the slightly bitter, vibrant Sarson Ka Saag. Plus, it’s surprisingly easy to make, even if you’ve never worked with cornmeal before. You’ll love how satisfying it is to make something so authentic and delicious from scratch.

Ingredients

Here’s what you’ll need to make about 4 Makki Rotis:

• 2 cups cornmeal (makki ka atta) – about 200g
• Salt to taste – roughly ½ tsp, but adjust to your liking!
• Warm water as needed – start with about ¾ cup (180ml)
• As needed butter/margarine – for serving, about 2-3 tbsp
• 2 plastic sheets – for easy shaping

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Makki Ka Atta (Cornmeal): Types and Quality

There are different types of makki ka atta available. Look for a finely ground variety for the best texture. Coarser cornmeal will work in a pinch, but your rotis might be a little more crumbly. I usually get mine from the Indian grocery store, but you can find it online too.

The Importance of Warm Water

Warm water is key here. It helps bind the cornmeal and makes the dough more pliable. Don’t use hot water, though – just comfortably warm to the touch.

Regional Variations in Roti Making

You’ll find slight variations in how Makki Roti is made across different regions of Punjab. Some people add a little wheat flour for extra binding, while others prefer to keep it purely cornmeal. This recipe sticks to the traditional, simple approach.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a nice big mixing bowl, combine the cornmeal and salt. Give it a good mix.
2. Now, gradually add the warm water, a little at a time, and start kneading. This takes a bit of elbow grease! You want a firm, but not sticky, dough.
3. Once the dough comes together, divide it into 10 equal portions. Roll each portion into a smooth ball.
4. Place one dough ball between two plastic sheets. Gently flatten it with your palm, working from the center outwards to form a circle. This is where the plastic sheets are lifesavers – they prevent the dough from sticking!
5. Carefully peel off the top plastic sheet. Now, gently peel off the bottom sheet, and transfer the roti to your palm.
6. Heat a flat pan (tawa) over medium heat. Place the roti on the hot pan and cook for a few minutes until you see golden-brown spots appear on both sides.
7. Repeat with the remaining dough balls.
8. Finally, smear each hot roti with a generous dollop of butter or margarine. Serve immediately with Sarson Ka Saag!

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Achieving the Perfect Roti Texture

The key is to not over-knead the dough. You want it firm, but not tough. A slightly crumbly texture is perfectly normal for Makki Roti.

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more cornmeal, one tablespoon at a time. If it’s too dry, add a tiny bit more warm water.

Mastering the Roti Cooking Technique

Don’t be afraid to experiment with the heat. You want it hot enough to cook the roti through, but not so hot that it burns. A little charring is okay – it adds to the flavor!

Variations

Want to switch things up? Here are a few ideas:

Vegan Makki Roti

Simply substitute the butter/margarine with a vegan butter alternative or a little olive oil.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as your cornmeal is certified gluten-free.

Spice Level Adjustments (Adding Green Chilies)

If you like a little heat, finely chop a green chili and add it to the dough while kneading. My friend loves adding a pinch of red chili powder too!

Festival Adaptations (Lohri & Makar Sankranti)

Makki Roti is traditionally made during Lohri and Makar Sankranti festivals. It’s a symbol of prosperity and warmth.

Serving Suggestions

Makki Roti is made for Sarson Ka Saag, but it’s also delicious with other Punjabi dishes like:

• Dal Makhani
• Chana Masala
• A simple yogurt raita

Storage Instructions

Makki Roti is best enjoyed fresh. However, you can store leftover rotis in an airtight container at room temperature for a day or two. Reheat them on a tawa or in a microwave before serving.

FAQs

Let’s answer some common questions!

What is the best way to knead Makki Roti dough?

Kneading Makki Roti dough requires a bit of patience. Use the heel of your hand and work the dough firmly for about 5-7 minutes. Don’t expect it to become as smooth as wheat flour dough – it will always be slightly textured.

Can I use cold water instead of warm water?

While you can use cold water, warm water helps bind the cornmeal much better and results in a more pliable dough.

How do I prevent the roti from cracking while cooking?

Cracking can happen if the dough is too dry. Make sure you add enough warm water during kneading. Also, cooking on a slightly lower heat can help.

What is Sarson Ka Saag and why is it served with Makki Roti?

Sarson Ka Saag is a delicious dish made from mustard greens, spinach, and other leafy vegetables. It’s a classic Punjabi dish, and the slightly bitter flavor of the saag is perfectly balanced by the sweetness of the Makki Roti.

Can I make the dough ahead of time?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and cooking.

Enjoy making this authentic Makki Roti recipe! I hope it brings a little bit of Punjabi warmth to your kitchen. Let me know how it turns out in the comments below!