 Makki di roti with saag from Punjab, India |
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Punjab |
| Dish details | |
| Main ingredient(s) | Corn flour |
Makki di roti is a flat, unleavened Indian bread made from corn flour. Like most rotis in Indian cuisine, it is baked on a tava.
Literally, Makki di roti means "roti made from 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 winters in Punjab and is perhaps best known when accompanied with saag or sarson ka saag (cooked mustard green leaves) and buttermilk. Similarly, in Uttar Pradesh, it is eaten with sarson ka saag or Chana ka saag and added butter.
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