Makki ki roti

Corn bread

Preparation info

  • Difficulty


  • Makes


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Literally, ‘makki ki roti’ means ‘bread of corn’ in the Punjabi language. It is a bit trickier than the usual roti made from wheat flour, as the dough is crumblier and more difficult to handle. This is why I have suggested that you leave each roti on a sheet of plastic wrap, very similar to making a Mexican tortilla, then simply place the roti straight onto the hot grill or pan. Don’t forget to remove the plastic!

Preparation 25 minutes
Cooking 5–6 minutes per roti


  • 270 g ( oz/ cups) cornmeal or polenta
  • 35 g ( oz/¼ cup) wholemeal (whole-wheat) flour
  • 1 teaspoon salt
  • 125–185 ml (4–6 fl oz/½–¾ cup) lukewarm water
  • 4 tablespoons rice bran oil or ghee, for cooking
  • melted butter, for brushing


Mix the cornmeal, flour and salt together in a bowl. Work in the lukewarm water, a little at a time, to make a medium-soft dough that is just tacky and sticky to the touch.

Divide the dough into 8–10 evenly sized portions.

Wet your hand with a little water and flatten each portion on a wet sheet of plastic wrap, into a disc about 10 cm (4 inches) in diameter. Leave them on the sheets so it is easy to transfer them to your grill.

Heat a flat round grill (such as a tawa), a heavy-based frying pan or barbecue hot plate over high heat. Turn the heat down to medium and grease the grill with a little rice bran oil or ghee.

Carefully transfer the corn breads to the grill or pan, being sure to remove the plastic sheet; you will probably need to cook them one at a time if using a tawa or pan, or in two batches on a barbecue.

Spoon a little more oil or ghee on the sides of the bread and fry over low heat for up to 3 minutes on each side, until crunchy and light golden brown.

Generously brush the hot corn breads with melted butter and serve.