Makki di roti

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Makki di roti
Makki Di Roti.JPG
Makki di roti
Place of originIndian subcontinent
Region or statePunjab (region)
Main ingredientsCorn flour

Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi), मक्की की रोटी (Devanagari)) (Shahmukhi: مکئی دی روٹی ) is a flat, unleavened Punjabi bread made from corn meal,[1] primarily eaten in Punjab region in the northern part of the Indian subcontinent. Like most rotis in the Indian subcontinent, it is baked on a tava.

Literally, makki di roti means "bread of maize" 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.

Makki di roti is generally made during winter in Punjab and is often accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk[citation needed]. Similarly, in Himachal and Punjab, it is eaten with saag (from shaak for vegetable in Sanskrit) and also Maah (Urad) daal.[citation needed]

See also[edit]


  1. ^ Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. pp. 797–799. ISBN 978-0-307-81612-2.

Further reading[edit]