Cornmeal Flatbread (Makki Ki Roti) with Mustard Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional North Indian maize flour flatbread served alongside a mustard greens sauté, a hearty and rustic pairing. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs maize flour (cornmeal), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 2 cups maize flour and 1/2 tsp salt. Gradually add about 1 cup warm water, mixing with your fingers until a soft but firm dough forms. Cover and rest for 15 minutes.
  2. Step 2: Meanwhile, heat 2 tbsp ghee in a skillet over medium heat. Add 1 tsp cumin seeds and toast until fragrant, about 30 seconds.
  3. Step 3: Add 3 minced garlic cloves and 1 small chopped green chili, sauté for 1 minute. Add 300 g chopped fresh mustard greens and salt to taste. Cook, stirring occasionally, for 8-10 minutes until greens are tender and any liquid evaporates.
  4. Step 4: Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into a 6-inch diameter flatbread.
  5. Step 5: Heat a cast iron skillet or tawa over medium-high heat. Cook each flatbread for 2-3 minutes on each side until golden brown spots appear and the edges firm up.
  6. Step 6: Brush each hot flatbread with remaining 1 tbsp ghee and serve immediately with the cooked mustard greens and a side of jaggery if desired.

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