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Soft homemade makki atta roti served with paneer curry on a steel plate

Makki Atta Roti Recipe

Soft and beginner-friendly Makki Atta Roti made with makki flour and a little wheat flour for easy binding. This simple homemade method helps make soft rotis without breaking while rolling.
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Cook Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 12 Rotis
Course: Main Course
Cuisine: Indian, punjabi
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup makki atta / maize flour 200gms
  • 1/4 cup wheat flour 50 gms
  • Salt to taste
  • 1 tbsp oil
  • 3/4 cup water (200ml aprox) add little by little as needed

Method
 

  1. Add makki atta, wheat flour, and salt to a mixing bowl. Mix well.
  2. Add oil and rub it into the flour using your fingers until combined.
  3. Slowly add water little by little and start mixing the dough.
  4. Knead into a soft dough. The dough should hold together without becoming too dry or sticky.
  5. Cover and let the dough rest for 30 minutes.
  6. Divide the dough into small equal portions and roll them into balls.
  7. Dust lightly with flour and gently roll each dough ball into a roti.
  8. Heat a tawa on medium flame and place the rolled roti on it.
  9. Cook for a few seconds, flip, and cook the other side until light golden spots appear.
  10. Flip again if needed and cook evenly on both sides.
  11. Serve hot with butter, curd, pickle, or curry.

Notes

  • Adding wheat flour helps bind the dough better and makes rolling easier.
  • Always add water slowly because different makki atta brands absorb water differently.
  • Resting the dough improves softness and reduces cracking while rolling.
  • Roll gently to avoid the edges breaking.