Soft Makki Atta Roti
No cracking. No frustration. Just soft, delicious makki rotis anyone can make.
Makki Roti Breaking?
Many beginners struggle with dough that cracks while rolling. This easy method fixes that problem.
The Secret
A little wheat flour helps bind the dough, making it easier to roll and cook.
Ingredients
1 cup makki atta
¼ cup wheat flour
Water as needed
A pinch of salt
Mix & Knead
Combine the flours and salt. Add water gradually and knead into a soft dough.
Rest the Dough
Cover and rest the dough for 15–20 minutes for softer, easier-to-handle rotis.
Shape the Roti
Make small dough balls and roll carefully. Dust with flour if needed.
Time to Cook
Cook on a hot tawa until golden spots appear. Flip and cook both sides well.
Keep It Soft
Brush with ghee or butter while hot to keep the rotis soft and flavorful.
Serve & Enjoy
Save this recipe and try it today!
Enjoy warm makki roti with sarson ka saag, white butter, jaggery, or pickle.