Makkai ki roti (Griddle-Cooked Corn Flatbread)

Name: Makkai ki roti (Griddle-Cooked Corn Flatbread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cornstarch finely ground, yellow; 1/2 cup flour, all-purpose; 3/4 teaspoon salt; 4 slices ginger fresh, 1/4-inch-thick; 2 each green chili peppers fresh, stemmed, or to taste; 1/2 cup red onion finely chopped; 1/4 cup cilantro freshly chopped; 1 cup water warm; 1 tablespoon butter melted; 1 tablespoon canola oil

Servings: persons

1
Combine corn flour, all-purpose flour and salt in a medium bowl.
2
Pulse ginger and chiles in a food processor until minced.
3
Add to the flour mixture along with onion and cilantro.
4
Drizzle warm water over the mixture, a few tablespoons at a time, stirring it in as you go, until the mixture starts to come together and form a ball.
5
Turn the dough out onto a lightly floured surface.
6
Gently knead until a soft dough forms (it will still be a little bumpy from the vegetables).
7
Divide the dough into 12 portions and shape each into a ball.
8
Keep the balls covered with plastic wrap or with a slightly damp paper towel.
9
Fold a large sheet of foil in half lengthwise.
10
Combine ghee (or melted butter) and oil in a small bowl.
11
Place both next to the stove.
12
Coat a small nonstick skillet with cooking spray and heat over medium heat.
13
Place a ball of dough between sheets of wax paper (leaving the others covered).
14
Press it down to form a patty, then roll it out into a 18 inch-thick disc, 4 to 6 inches in diameter (the edges wont be perfectly round and will appear jagged and cracked).
15
Gently peel the dough off the paper and add it to the hot pan.
16
Cook until the underside is light brown in spots, 1 to 2 minutes.
17
Flip it over and cook for 1 to 2 minutes more.
18
Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds.
19
Brush the second side with butter-oil mixture and flip it over to sear that side too, about 30 seconds.
20
Slip the bread into the foil sleeve to keep it warm.
21
Repeat with the remaining dough.
22
Serve warm.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cornstarch finely ground, yellow, 1/2 cup flour, all-purpose, 3/4 teaspoon salt, 4 slices ginger fresh, 1/4-inch-thick, and more.

Yes, Makkai ki roti (Griddle-Cooked Corn Flatbread) falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!