DISH RESEARCH · Dish
Makki di Roti
Also known as: मक्की की रोटी, مکئی دی روٹی, ਮੱਕੀ ਦੀ ਰੋਟੀ
A rustic Punjabi maize-flour flatbread with ajwain, fresh fenugreek and a light butter finish.
About Makki di Roti
Makki di Roti is a traditional Punjabi flatbread made from fine maize flour. This profile follows Mayuri's fixed fenugreek-and-ajwain version rather than combining the radish, coriander and vegetable variations discussed separately.
Maize gives the bread an earthy, gently sweet flavour, fenugreek adds a green savoury note, and ajwain contributes a warm, thyme-like fragrance. A butter finish enriches the otherwise lean bread.
The roti is yellow-green, rustic and hand-patted rather than perfectly smooth. It develops scattered brown spots on the griddle and has a tender but characteristically crumbly maize texture.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Makki di Roti
Mayuri's Punjabi fenugreek Makki di Roti.
- Fine yellow cornmealMaize dough base
- Hot waterDough hydration
- Vegetable oilDough tenderness
- SaltSeasoning
- AjwainAromatic seasoning
- Fresh fenugreek leavesGreen savoury flavour
- ButterFinishing richness
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fine yellow cornmeal:
- Hot water:
- Vegetable oil:
- Salt:
- Ajwain:
- Fresh fenugreek leaves:
- Butter:
Origins & food traditions
The Indian-food author identifies Makki di Roti as a traditional gluten-free flatbread from Punjab and explains that fine yellow maize flour is its defining base.
Cuisines & regions
- Punjabi Cuisine
- Indian Cuisine
- Punjabi CuisineCatalogue link pending review
- Pakistani CuisineCatalogue link pending review