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Makai Ki Roti (Maize Flour Flat Bread)

This bread is usually made in North India in the winter and is served popularly with Sarson Ka Saag or spicy mustard green vegetable.

Recipe credit: Darshana Muzumdar

Serves 4 people as a part of an Indian meal.


  • 2 cups maize flour
  • ½ cup whole wheat flour
  • ½ tsp ajwain (carom) seeds
  • 2-3 tbsp chopped green coriander leaves
  • 1 tsp + 2 tbsp refined or coconut oil
  • ¾ tsp salt


  • In a large mixing bowl add the maize flour, wheat flour, ajwain, coriander leaves, salt and 1 teaspoon oil. Make a soft dough using about one cup lukewarm water. Place the dough in a pot, cover the pot with a plate and let it rest for about 10 minutes.
  • Grease your palm with a little more oil and knead a little once again. Take a 2-3 inch ball of dough, roll between the palms and then flatten it by pressing between the palms. Make the flat round a little bigger by pressing it with the fingers till it is around 4-5 inches in diameter. Place this in some dry maize flour and dust it on both sides. Roll it out into slightly thick rotis. The dough is soft and can break if it is rolled out too thin. Place on a heated frying pan and roast it on a low flame till it gets light brown flecks.
  • While the bread is roasting, roll out another flat bread.
  • Flip the flat bread on the pan with a spatula and roast it till it gets slightly darker brown spots.
  • Using tongs, take it off the pan, flip it, and place it directly on the flame. Roast it till it gets cooked. Roast the other side too till done.
  • Place the bread on a wire rack or a bowl to cool slightly. Spread a little coconut oil on it for flavour and to keep it soft. Repeat with the remaining dough.

Note: These makai ki roti can be made without adding anything but just a little salt in the flour.

For the whole food plant based (WFPB) version:

For the whole plant food version do not use any oil. It takes a little more effort to make the bread without the oil so have some patience.

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