Makki do roti is the punjabi name for Makki ki roti. It is quintessential a flat unleavened bread made from maize or corn meal, primarily eaten in the Punjab region of India and Pakistan; and in Jammu, Himachal, Haryana, Rajasthan, Gujarat, Uttar Pradesh, and Uttarakhand in North India.
While in the older days, it was traditionally made in a tandoor, nowadays, it is bakes on a griddle or a tawa.
Hot water is added to the dough to make the makki ka atta more pliable and easier to roll. Add salt and some whole wheat flour to it.
Make medium sized balls of dough, shaping them into a neat balls and flattening them slightly with your palm. Gently roll with a rolling pin and bake on a griddle, flipping it when one side is a little browned.
Makki ki roti pairs well with any saag, including palak ka Saag (made with spinach), bathua ka saag (cooked with goosefoot leaves) or chane ka saag (prepared with chickpea greens). Makki ki roti can also be served plain for breakfast with a cup of tea.