Makki di roti

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Makki di roti
Makai Ki Roti.JPG
Makki di roti
Type Bread
Place of origin Indian subcontinent
Main ingredients Corn flour
Cookbook:Makki di roti  Makki di roti

Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi), مکی دی روٹی (Shahmukhi), मक्की दी रोटी (Devanagari)) is a flat, unleavened Indian bread made from corn flour, primarily eaten in northern India. Like most rotis in Indian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine.

Literally, Makki di roti means "bread of corn" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength — which makes it difficult to handle. Due to this, making makki di roti is more difficult than roti made from wheat flour.

Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag (cooked mustard green leaves), makhan (butter) and buttermilk. Similarly, in Uttar Pradesh, it is eaten with spinach and added butter. Typically, the flour is kneaded with cold water in India, but if made at home in an English kitchen, then hot water from a kettle is used.