Makki di roti

Makki di roti

Makki di roti
Type Bread
Place of origin Indian subcontinent
Main ingredients Corn flour
Cookbook: Makki di roti  Media: Makki di roti

Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi), مکی دی روٹی (Shahmukhi), मक्की दी रोटी (Devanagari)) is a flat, unleavened Punjabi bread made from corn flour,[1] primarily eaten in Punjab region of Pakistan and India. Like most rotis in South Asian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine.

Literally, makki di roti means "bread of corn" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength — which makes it difficult to handle. Due to this, making makki di roti is more difficult than the usual roti made from wheat flour.

Makki di roti is generally made during winter in Punjab and is perhaps best known when accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk. Similarly, in Uttar Pradesh and Bihar it is eaten with spinach, yogurt and added butter. Typically, the flour is kneaded with cold water in India, but if made at home in an English kitchen, then hot water from a kettle is used.

See also


  1. Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. pp. 797–799. ISBN 978-0-307-81612-2.

Further reading

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