6 common mistakes to avoid while making Makki ki Roti

Makki Ki Roti is a traditional Indian flatbread that pairs perfectly with Sarson Ka Saag, especially in winter. However, many struggle to get it right because corn flour (makki ka atta) is not as pliable as wheat flour. Don’t worry—we’re here to help you avoid common pitfalls and make soft, flavorful Makki Ki Roti every time.

Read on to discover the six most common mistakes and how to avoid them!

1. Improper Dough Consistency:

Mistake: The dough is either too dry or too wet, making it difficult to roll or handle.

How to Fix It:

• Always use warm water to knead the dough. Warm water helps bind the corn flour better, resulting in a smoother texture.
• The dough should be soft yet firm, similar to playdough—not sticky or crumbly.

2. Incorrect Rolling Technique:

Mistake: Using a rolling pin as you would for wheat flour rotis, leading to uneven shapes or cracks.

How to Fix It:

• Makki Ki Roti is best shaped using your palms. Flatten a small ball of dough between your palms or use a plastic sheet to press it gently.
• If you prefer a rolling pin, do it gently and avoid pressing too hard.

3. Cooking on the Wrong Heat:

Mistake: Cooking on a flame that’s too high or too low, resulting in burnt or undercooked rotis.

How to Fix It:

• Use medium heat to cook the roti evenly. Too high heat will burn the outer layer while leaving the inside uncooked, and too low heat makes the roti hard.
• Flip the roti carefully and cook each side until golden brown spots appear.

4. Skipping Ghee and Butter:

Mistake: Not adding ghee or butter, making the rotis dry and less flavorful.

How to Fix It:

• Once the roti is off the pan, brush it generously with ghee or butter. This enhances the taste and keeps the roti moist.
• You can even add a dollop of butter on top while serving for a more authentic touch.

5. Skipping the Resting Time:

Mistake: Rushing to make rotis immediately after kneading the dough.

How to Fix It:

• Let the dough rest for 10-15 minutes after kneading. This allows the flour to hydrate fully, making the dough easier to work with and reducing cracks during rolling.

6. Using Only Corn Flour:

Mistake: Sticking to 100% makki ka atta, makes the dough hard to bind and handle.

How to Fix It:

• Add a small amount of wheat flour (atta) or grated radish to the dough for better binding.
• If you’re making it gluten-free, knead thoroughly with warm water and handle the dough carefully to prevent breaking.

Bonus Tips for Perfect Makki Ki Roti–

• Always use fresh corn flour for the best results. Stale flour may not bind well.
• While pressing or rolling, sprinkle a bit of corn flour on your hands or the rolling surface to prevent sticking.
• Serve the rotis hot off the pan for the best texture and flavor.