Soft Makki Ki Roti With Radish (Indian Corn meal Flatbread)

As winter settles in, I find myself craving the comforting duo of makki ki roti and sarson ka saag. In this post, learn how to make soft, punjabi style makki rotis that are packed with a mild crunch of grated mooli (radish), and bitter sweet aroma of kasuri methi in every bite. While perfecting this punjabi flatbread can be a bit challenging, my simple & straightforward recipe makes it easier than ever!

With plenty of tips and tricks included, you'll learn how to create authentic makki ki roti right at home using a tortilla press or by rolling the dough between sheets of parchment paper. Plus, these flatbreads freeze beautifully! Don't forget to check my notes at the end of the post for instructions on freezing and reheating them to enjoy all winter long.

Makki Ki Roti

Also known as makai roti or makki di roti in Punjabi, this traditional gluten-free flatbread gets all the love in our home during winter months. Made from super fine yellow cornmeal (makki atta), it's rustic flavors pair beautifully with slow cooked sarson ka saag and make for a truly hearty & soul-warming meal.

Making makai roti is a calming experience especially if you enjoy working with dough. You are going to begin my mixing the flour with shredded radish, and other aromatics and spices. Since radish has quite a bit of moisture, we need very less water.

Gradually mix warm water into the golden cornmeal and you will feel its dry granular texture transform into a pliable, earthy dough. Unlike wheat flour, it demands a gentle touch without squishing or stretching. Also, there is no need to rest the dough since makki atta is a gluten-free flour. Totally optional, but I do keep it away for a while to allow the flavors to develop.

My recipe

• I grew up eating a loaded version in which we mix grated radish and ginger, garlic & green chilli paste in the dough. Since mooli is a quintessential winter vegetable in North India, its inclusion in this seasonal flatbread feels both natural and traditional.
• Since makki ka atta (maize flour) is gluten-free, forming these rotis can be a bit tricky. Recently, I came across makki roti recipes where maize flour is mixed with salted boiling water. While this technique does make rolling the flatbreads a lot easier, I wasn't entirely satisfied with the taste. It could be me, but I felt that the boiling water partially cooks the maize flour and alters the flavor of the rotis slightly.
• So, I stick to my mom's traditional method and use warm water to knead the dough.
• This makki ki roti recipe is an excellent example of how modern tools have simplified kitchen tasks. In her authentic method, mom would use wax paper or thick plastic sheet to flatten the makki roti with hands. But I use a tortilla press or roti press, which are easily available these days. This tool not only makes them a breeze to roll but also the perfect round shape is not a concern anymore.
• That said, you can still roll them between pieces of parchment paper in case you do not have a tortilla press.

Tips for Perfect Makki Ki Roti

1. Use fine ground maize flour for making these flatbreads. It is different from cornmeal that you will find in our super market.
2. Make sure that the flatbread dough is soft but not sticky. Since maize flour is dense, it does need moisture for soft rotis but at the same time, if the dough is not firm, you won't be able to shape it or it will break during lifting.
3. Knead the dough using hot water. The water should not be lukewarm or boiling but and be okay to touch. Hot water is absored by the flour easily and makes for soft rotis.
4. One additional step while kneading the makki dough is to knead portions of it using the heel of your hand along with your knuckles. This process, traditionally called "atta chikana karna" (smoothening the dough), is a crucial step and takes about 6-8 minutes. It helps achieve a pliable dough,and ensures that your makki rotis won't break while shaping or cooking. Take your time with this step for the best results!
5. Keep the roti medium-thick. If its too thin, it crisps up and might break; too thick and it will remain raw inside.
6. Cook the rotis on medium heat. If you cook them on low heat, it takes long to cook through and they dry up in the process (been there, done that!). High heat will make them nicely spotted on outside but the insides might remain raw(have experience with this too!).
7. Maize flour can taste quite dry if you skimp on oil or ghee or butter. Whether you are spreading oil on rotis while cooking or smearing ghee or butter after the rotis have cooked, be generous!
8. Lastly, if you do not want to use shredded mooli, you can skip it. In that case you will have to increase the water quanity a little while kneading the dough.

Ingredients

How To Make Makki Roti

Prepare the Makki Dough

1. Add ginger, garlic, and green chilies to a mortar and pound them into a fine paste using the pestle.
2. In a large mixing bowl, add the sifted makki atta.
3. Add the grated radish, ginger-garlic-chili paste, crushed kasuri methi (dry fenugreek leaves)), salt, and turmeric powder to the bowl. Taste the radish before adding to make sure that they are not bitter else taste of your roti will be spoiled.
4. Using your hands, mix all the ingredients thoroughly with the makki atta.
5. As soon as the salt and radish come into contact, the radish will begin releasing its water, which the flour will start absorbing.

6. Gradually start adding warm water, a little at a time, and mixing it with the flour.
7. Now you will have to go by how atta feels - add little water slowly as needed and bring the flour together. Keep in mind that the radish will still continue to release its moisture so the dough will get softer as it sits.
8. Once there is no dry flour remaining, start smoothening the dough using the palm of your hand as you knead. This a bit tedious step and could take 6-8 minutes. You will yield a soft dough. The dough should not be sticky.
9. Set aside the dough for 15-20 minutes. Not needed but I have a habit of resting any sort of dough so I do the same here.

Roll The Makki Roti (Use any 1 method below)

Method 1 - Tortilla Press And Parchment Paper

• Line the base of a tortilla press with a sheet of parchment paper.
• Smear the parchment paper with few drops of oil.
• Place a ball of dough in the center and add few drops of oil on top of the dough ball.
• Cover it with another parchment sheet.
• Close the tortilla press and apply firm pressure, pressing 2-3 times or as needed to flatten the dough into a ¼-inch thick roti. The edges of the rotis are going to be cracked unlike the roti made of wheat flour.
• Simultaneouly you can start cooking the rotis on a heated griddle (instructions below).

Method 2 - Rolling Between Parchment Paper

• On a flat rolling surface or a rolling stone, place a sheet of parchment paper.
• Smear the parchment paper with few drops of oil.
• Place a dough ball in the center and drizzle a few drops of oil on top of dough ball.
• Initially, flatten and spread the dough using your fingers in a circular motion to form a 2 to 3 inch circle. Keep in mind to not rotate the roti, rather rotate the parchment paper as needed to flatten out the roti on all sides.
• Cover the dough circle with another parchment sheet.
• Using a rolling pin, without applying too much pressure, roll the roti out 2-3 times to flatten it more. I do not make very big rotis - about a 4-5 inch circle.

Cook The Roti

10. Warm up a heavy tawa or cast iron pan on medium heat.
11. Lift the top piece of parchment paper and carefully place the rolled roti upside down on the hot tawa.
12. Peel off the second sheet of parchment paper. Cook the roti for about 30-45 seconds, or until it slightly darkens in color.
13. Using a flat spatula, flip the roti and brush a oil or ghee(1-2 teaspoon) on the cooked side. After 30-40 seconds, flip again.
14. Repeat the process, brushing oil or ghee on other side. Cook until the roti is evenly cooked and has brown spots on both sides.

15. Shape and cook all the remaining rotis in this way until the dough is exhausted.
16. Serve hot makki ki roti topped with a dollop of butter with sarson ka saag, sliced onions & chilies and a small piece of jaggery.

Freezing Instructions

After you have finished making the rotis, spread them on a cookie rack or similar to cool down for 10-15 minutes. Don't leave for too long else they start drying up and become hard.

To freeze, stack the cooled rotis one on top of another with a small piece of parchment in between them. Place the stack inside a zip loc bag and place inside the freezer. You can freeze the rotis for 1-2 months.

To reheat, simply place in microwave for 8-12 seconds and dab with some ghee or butter.