Makai Roti
Veg
Vegan
A flatbread made from maize (makai/corn) flour — thick, slightly coarse, and naturally gluten-free, cooked slowly on a cast-iron tawa with no rolling pin, patted directly by hand to a rough round. The maize flour gives it a golden colour, a faintly sweet, earthy taste, and a crumbly texture that holds together best when eaten hot. A winter staple across the North Indian plains and tribal uplands.
Cuisines
Malwi
Chhattisgarhi
Haryanvi
Awadhi
Himachali
Banarasi
Kumaoni
Kashmiri
Bihari
Dogri
Jharkhand
Punjabi
Delhi
Brij
Garhwali
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | makai (corn) flour |
| 1 cup | whole wheat flour |
| 1 teaspoon | salt |
| 1 teaspoon | carom seeds (ajwain) |
| — | water as needed |
| — | ghee or oil for cooking |
Instructions
- 1 In a large mixing bowl, combine the makai flour, whole wheat flour, salt, and carom seeds.
- 2 Gradually add water and knead the mixture into a soft dough. The dough should be pliable but not sticky.
- 3 Divide the dough into small balls, about the size of a golf ball.
- 4 Dust a rolling surface with some flour and gently roll out each ball into a flat disc, about 5-6 inches in diameter.
- 5 Heat a tawa or flat skillet over medium heat.
- 6 Place the rolled roti on the hot tawa and cook for about 1-2 minutes until bubbles appear on the surface.
- 7 Flip the roti and cook the other side for another 1-2 minutes, applying ghee or oil around the edges.
- 8 Press gently with a spatula to ensure even cooking and flip again if needed.
- 9 Once both sides are golden brown and cooked through, remove from the tawa.
- 10 Repeat the process for the remaining dough balls.
- 11 Serve hot with butter, pickle, or a side of your choice.
Tips
For a softer texture, add a tablespoon of yogurt to the dough while kneading.