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Makkai ki roti (Griddle-Cooked Corn Flatbread)

Makkai ki roti (Griddle-Cooked Corn Flatbread) Makkai ki roti (Griddle-Cooked Corn Flatbread) Makkai ki roti (Griddle-Cooked Corn Flatbread)

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


2 cups cornstarch
finely ground, yellow
½ cup all-purpose flour
¾ teaspoon salt
4 slices ginger
fresh, 1/4-inch-thick
2 each green chili peppers
fresh, stemmed, or to taste
½ cup red onion
finely chopped
¼ cup cilantro
freshly chopped
1 cup water
1 tablespoon butter
1 tablespoon canola oil


Combine corn flour, all-purpose flour and salt in a medium bowl.

Pulse ginger and chiles in a food processor until minced.

Add to the flour mixture along with onion and cilantro.

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.

Turn the dough out onto a lightly floured surface.

Gently knead until a soft dough forms (it will still be a little bumpy from the vegetables).

Divide the dough into 12 portions and shape each into a ball.

Keep the balls covered with plastic wrap or with a slightly damp paper towel.

Fold a large sheet of foil in half lengthwise.

Combine ghee (or melted butter) and oil in a small bowl.

Place both next to the stove.

Coat a small nonstick skillet with cooking spray and heat over medium heat.

Place a ball of dough between sheets of wax paper (leaving the others covered).

Press it down to form a patty, then roll it out into a ⅛ inch-thick disc, 4 to 6 inches in diameter (the edges won’t be perfectly round and will appear jagged and cracked).

Gently peel the dough off the paper and add it to the hot pan.

Cook until the underside is light brown in spots, 1 to 2 minutes.

Flip it over and cook for 1 to 2 minutes more.

Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds.

Brush the second side with butter-oil mixture and flip it over to sear that side too, about 30 seconds.

Slip the bread into the foil sleeve to keep it warm.

Repeat with the remaining dough.

Serve warm.


* not incl. in nutrient facts

Add review




Sammy Jo

This is a staple in my family passed thro' generations. We're Native Americans. Ours are much thicker, seasoned only w/salt & oil, cooked in cast-iron pan. GGPa cooked his on sliced stone over fire pit. Peel piece, add churned butter, w/corn & peas.

over 13 years ago

If my print outs and bakes look as good as your know will taste same Thank you Dorry

over 2 years ago

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 11222% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 158mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 1%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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