6 Mistakes To Avoid While Making Makki Ki Roti

6 Mistakes To Avoid While Making Makki Ki Roti

Makki ki roti, a traditional Indian flatbread made from maize flour, is a staple in many households, especially during the winter months. 

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Its rustic taste and earthy aroma make it a delightful accompaniment to various curries and dishes. However, making perfect makki ki roti can be a challenge for many home cooks. 

In this article, we'll explore six common mistakes to avoid while making makki ki roti to ensure they turn out delicious every time.

1. Neglecting The Dough Consistency

One of the most crucial aspects of making makki ki roti is getting the dough consistency right. Maize flour tends to be coarser than wheat flour, making it trickier to work with. Some people make the mistake of adding too much water, resulting in a sticky and unmanageable dough. On the other hand, too little water can make the dough dry and crumbly. The key is to add water gradually while kneading until you achieve a soft and pliable dough that holds its shape without sticking to your hands.

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2. Not Allowing The Dough To Rest

After kneading the dough, it's essential to let it rest for some time before rolling out the rotis. This allows the flour to absorb the moisture evenly, making the dough more elastic and easier to roll. Skipping this step can lead to stiff and difficult-to-roll rotis that may break apart while cooking. Ideally, let the dough rest for at least 15-20 minutes before shaping it into rotis.

3. Rolling Them Too Thin

Makki ki roti should have a slightly thicker consistency compared to wheat rotis. Rolling them too thin can make them dry out quickly and become hard when cooked. Aim for a thickness of about 1/4 to 1/2 inch while rolling out the rotis. This ensures that they stay soft and moist on the inside while developing a crisp exterior when cooked on a hot griddle.

4. Cooking On The Wrong Temperature

The key to perfectly cooked makki ki roti lies in maintaining the right temperature while cooking. Cooking them on a low flame can result in undercooked and doughy rotis while cooking them on high heat can cause them to burn on the outside while remaining raw on the inside. Ideally, heat a cast-iron griddle or tawa over medium heat and cook the rotis until they develop golden-brown spots on both sides, flipping them occasionally for even cooking.

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5. Pressing Too Hard While Cooking

Unlike wheat rotis, makki ki roti requires a gentler touch while cooking. Pressing too hard with a spatula or pressing down on the rotis with your hands can cause them to lose their shape and become dense. Instead, lightly press down on the edges while cooking to ensure even browning without compromising the texture.

6. Not Storing Them Properly

Makki ki roti tends to dry out quickly, so it's essential to store them properly to maintain their freshness. Once cooked, wrap the rotis in a clean kitchen towel or aluminum foil to keep them warm and moist. Alternatively, you can store them in an airtight container for up to a day and reheat them gently on a tawa or in the microwave before serving.


Avoiding these common mistakes can help you master the art of making delicious makki ki roti at home. By paying attention to the dough's consistency, allowing it to rest, rolling it to the right thickness, cooking at the correct temperature, using a gentle touch while cooking, and storing it properly, you can enjoy soft, flavorful rotis that perfectly complement your favorite curries and dishes.

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Why Choose Earthy Tales For Makki Flours To Make Makki Ki Roti

Our Makki Atta isn't your average store-bought variety. We use only the finest organic maize, sourced from trusted farms. This ensures that you're getting a product free from harmful chemicals and packed with the natural goodness of maize.

But it's not just about purity. We also stone-grind our maize, which preserves the essential nutrients and fiber that are often lost in heavily processed flours. This traditional method results in coarse flour with a fantastic texture, perfect for creating fluffy yet firm rotis.

Ready to try your hand at making makki ki roti? Check out the range of organic maize flourOat flours, Rice flour, and other traditional ingredients at Earthy Tales for an authentic culinary experience!

Earthy Tales Organics was founded in 2017 by Deepak Sabharwal, an ex-TATA, GE & PEPSI alumni who quit his corporate life of two decades after his mother was diagnosed with carcinoma, to bring about a change in how we grow and consume our food🌱

Earthy Tales is an award-winning, social impact organization which mentor’s organic farmers to grow chemical-free food and home delivers the same in Pan India. They are championing the cause of Sustainability with both farmers and city communities, thereby also building a greener planet. Currently working closely with 500+ organic farmers, Earthy Tales is a global case study for positively impacting the city and farming communities and also a government-incubated agri set-up in the Organic food space.

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