Makki Di Roti is a flat, unleavened Punjabi bread made from corn meal, primarily eaten in Punjab region 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". Makki is a Punjabi word which means maize or corn. Makki di roti is yellow in colour when ready, and has much less adhesive strength - which makes it difficult to handle.
The traditional way to make it is by flattening the dough ball into round shape like a disc, by pressing it repeatedly in between palms and then cook on the tawa/tava. This technique is a bit difficult and requires a lot of practice. The other simplest way is to roll it using a rolling pin i between the plastic sheets.
You can ether make it plain or can add fresh chopped coriander leaves in the cornmeal or grated radish and then knead the dough. It also taste delicious.
Makki di roti is generally made during winter in Punjab and is perhaps best known when accompanied with saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk.