|Place of origin||Indian subcontinent|
|Region or state||Punjab (region)|
|Main ingredients||Corn flour|
Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi), मक्की की रोटी (Devanagari)) (Shahmukhi: مکئی دی روٹی ) is a flat, unleavened Punjabi bread made from corn meal, primarily eaten in Punjab region in the northern part of the Indian subcontinent. Like most rotis in the Indian subcontinent, it is baked on a tava.
Literally, makki di roti means "bread of maize" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength — which makes it difficult to handle.
Makki di roti is generally made during winter in Punjab and is often accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk. Similarly, in Himachal and Punjab, it is eaten with saag (from shaak for vegetable in Sanskrit) and also Maah (Urad) daal.
- Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. pp. 797–799. ISBN 978-0-307-81612-2.
|Wikibooks Cookbook has a recipe/module on|
- "Makki di roti' and 'sarson da saag' losing its sheen in Punjabi platter". Hindustan Times. January 14, 2015. Retrieved May 5, 2015.
- "This winter, Makki ki Roti is out of reach". NDTV. November 21, 2009. Retrieved May 5, 2015.
- "Winter recipe: Sarson da saag, makki di roti". The Times of India. January 17, 2015. Retrieved May 5, 2015.
- Marwaha, P. Shakahaari (in Dutch). Xlibris Corporation. p. 149. ISBN 978-1-4771-7170-7.[self-published source]