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Bread
Vegetarian
Food Flavour DNA
Nutritional Values
320kcal
6gProtein
60gCarbs
10gFat
8gFibre
150 gServing
* Per serving · 150 g. May vary.
Also served in
Amritsar
Makki di Roti
How to order / say it
Say it
ਮੱਕੀ ਦੀ ਰੋਟੀ — [muh-k-kee dee ro-tee]
Order
I'd like the Makki di Roti, please.
Locally
ਮੈਨੂੰ ਮੱਕੀ ਦੀ ਰੋਟੀ ਚਾਹੀਦੀ ਹੈ ਜੀ.
Say locally
A traditional Indian flatbread made from cornmeal.
Why try it?
Makki di Roti, a hearty and robustly flavored bread, showcases the grain heritage of Punjab. It's an integral part of the Punjabi meal experience, often enjoyed alongside Sarson Da Saag, representing a symbol of Punjabi hospitality.
How it tastes
This yellow flatbread is dense and slightly crumbly, boasting a nutty aroma. It is best enjoyed hot with butter or ghee, contributing a creamy offset to its robust flavor.
Origin & History — first documented: 1910
Developed primarily in rural Punjab in the early 20th century, Makki di Roti utilized the abundant corn produce, serving as a staple during the winter months. Its hearty nature made it a perfect energy source for laboring farmers, embedding it deeply into Punjabi meals.
Recipe
Ingredients
- 🌾 500 g cornmeal
- 200 ml water
- 🥛 30 g butter
- 🧂 5 g salt
Method
- 1 Combine cornmeal, salt, and water to form a dough.
- 2 Shape small balls and flatten them into discs.
- 3 Cook on a hot griddle until golden brown.
- 4 Serve hot with a pat of butter or ghee.
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