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Makki ki roti

North Indian cornmeal flatbread

Makki ki roti

Makki ki roti
Alternative names	Makyachi BhaakriinMarathi, Mokkajonna Rottelu in Telugu, Makai No Rotlo in Gujarati, Makki di roti/toudaa in Punjabi[1] Makai ko Roti in Nepali
Type	Bread
Place of origin	Indian subcontinent
Region or state	Jammu, Himachal Pradesh, Punjab, Haryana, Rajasthan, Gujarat, Uttarakhand, and Uttar Pradesh
Main ingredients	Corn flour
Media: Makki ki roti

Makki ki roti is a flat unleavened bread made from corn meal (maize flour),^[2] primarily eaten in Pakistan, the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and UttarakhandinNorth India and Gujarat, MaharashtrainWestern India and also in Nepal.^[3] Like most rotis in the Indian subcontinent, it is baked on a tava.

Etymology[edit]

Literally, makkī kī roṭṭī means 'flatbread of maize'.^[4][5] The word Makki is derived from Sanskrit Markaka ^[4] and Roti from Sanskrit word Rotīka. Makki ki roti is yellow in color when ready, and has much less cohesive strength, which makes it difficult to handle.

Mode of serving[edit]

Makki ki Roti is eaten in many parts of India, but has been portrayed as a centuries-old part of Punjabi cuisine.^[6][7]

Makki ki roti is often served with warming winter dishes based on greens (saag), such as sarson ka saag and channa ka saag. In Punjab and neighbouring area it is also eaten with Maah (Urad) daal.^[8] Dogras have folk songs that mention Makki di roti.^[9] Maize food items are also popular in Rajasthan and one of that is maize roti.^[10] In fact, maize is one of the staple diet of Bishnois of Rajasthan and Haryana.^[11][12]InUttar Pradesh, maize roti is also eaten with ghee, butter, jaggery and pickles. In Gujarat, this dish is also known as "Makai No Rotlo".

See also[edit]

• List of breads
• Corn tortilla
• Talo (food)

References[edit]

Further reading[edit]

Wikibooks Cookbook has a recipe/module on

• Makki di roti

• "This winter, Makki ki Roti is out of reach". NDTV. November 21, 2009. Retrieved May 5, 2015.
• "Winter recipe: Sarson da saag, makki di roti". The Times of India. January 17, 2015. Retrieved May 5, 2015.
• Marwaha, P. (23 October 2012). Shakahaari (in Dutch). Xlibris Corporation. p. 149. ISBN 978-1-4771-7170-7.^{[self-published source]}

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