Makki Ki Roti — Cornmeal Flatbread Pat Technique (मक्की की रोटी)

Punjab — a winter rabi crop preparation paired exclusively with sarson ka saag; together they form the most emblematic winter meal in northern India

Makki ki roti is the winter flatbread of Punjab — made from makai atta (cornmeal), it has no gluten and cannot be rolled like wheat roti. The technique requires the patting method: the dough is wetted slightly with warm water, a small ball is placed between wet palms, and the roti is shaped by patting and rotating between the hands or on a damp plastic sheet until approximately 5–6mm thick. Any attempt to use a rolling pin or excessive pressure will crack the roti. It is cooked on a tawa at medium heat with ghee, turned once, and pressed with a cloth to ensure even cooking.

• The gluten-free cornmeal hand-pat technique parallels the Mexican tortilla press method and the Appalachian cornbread in the use of cornmeal as a non-gluten flatbread base.

With sarson ka saag (mustard greens) and white makkhan (butter) only — no other combination is traditional. Jaggery and sliced raw radish alongside.