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Makki Ki Roti with honey, crispy corn bread served with honey
Crispy makki ki roti served with honey

Makki ki roti with honey

Author: Flavelo
Recipes Side Dishes
Makki Ki Roti is an essential companion to the Punjabi winter. Made from yellow maize flour, this flatbread is naturally gluten-free (though a little wheat flour helps handling here), giving it a denser texture and earthier taste than Naan or Chapati. Traditionally eaten with savoury dishes, when drizzled with honey it becomes a rustic, sweet treat celebrating the natural sweetness of corn.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Indian (Punjabi)

Ingredients

Equipment Needed

  • Large bowl for kneading
  • Frying pan (non-stick or cast iron)
  • Cling film or baking parchment for rolling

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the two flours and salt in a heatproof bowl.

Tip: The small amount of wheat flour helps the dough come together as corn lacks a gluten network.
2 ✓

Gradually add the hot water, mixing with a spoon. When cool enough to handle, knead thoroughly for 5-8 minutes.

Tip: The hot water 'precooks' (gelatinises) the starch, acting as a glue so the dough becomes pliable.
3 ✓

Divide the dough into balls. Flatten them between two sheets of cling film or wet palms into discs approx. 3-4 mm thick.

Tip: Don't try to roll with a pin on a floured board as it will crumble. Flattening by hand is the traditional method.
4 ✓

Heat a pan over a medium heat, brush thinly with oil or ghee. Cook the breads for 2-3 minutes per side until brown spots appear.

Tip: Be patient, maize flour needs more time to cook through than wheat.
5 ✓

Serve immediately hot, drizzled generously with honey.

Tip: On the warm bread, the honey melts slightly and soaks into the cracks.

Recipe FAQ

Why is the dough cracking?
Maize flour has no gluten content to hold it together. Use very hot water for kneading!
What flour is Makki Atta?
It is finely ground maize flour, not the same as coarse semolina (polenta).

Ingredients

  • 200 g Maize flour (Makki atta - fine grind)
  • 50 g Wholemeal wheat flour (Atta)
  • 150 ml Hot water
  • 1 pinch Salt
  • 2 tbsp Oil or Ghee (clarified butter)
  • 4 tbsp Honey