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Home  ?  Recipes  ?  Bread  ?  Makki di Roti (Corn meal flat bread)

Makki di Roti (Corn meal flat bread)

An Indian flat bread made from makki atta (corn meal)
Recipe By : Niru Gupta
Type: Bread Serving: 10 Cooking Time: 20 minutes


  • 2 cups (240 g) cornmeal (makki ka atta)
  • cup (60 gms) whole wheat flour (atta)
  • Slightly warmer than lukewarm water to knead the dough
  • Ghee (clarified butter) to smear or fry the roti


  • Mix the two flours and the warm water to form smooth dough.
  • Break the dough into a walnut sized round and smoothen into a ball. Keep a griddle or a heavy based frying

  • pan over low heat.

  • Roll the rounds into a flat roti approx. 1/8 thick . This is a little difficult, so you can do it between plastic sheets. Alternatively, some people like them thicker, so you could leave them thicker.

  • Place over the heated griddle/frying pan, and cook over low heat, first on one side, then on the

  • other, till it gets brown specs all over both the surfaces. Take it off the heat and brush with some

  • 'ghee', and serve with butter on the side or fry it like a parantha


  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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