Cornmeal Flatbread (Makki Ki Roti) with Mustard Greens
Traditional North Indian maize flour flatbread served alongside a mustard greens sauté, a hearty and rustic pairing. This indian-inspired vegetarian ready in about 45 minutes pairs (240 g) maize flour (cornmeal), about 1 cup (240 ml) 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.
Ingredients
- 2 cups (240 g) maize flour (cornmeal)
- about 1 cup (240 ml) warm water
- 1/2 tsp salt
- 3 tbsp ghee
- 300 g fresh mustard greens, chopped
- 3 cloves garlic cloves, minced
- 1 small green chili, chopped
- 1 tsp cumin seeds
- to taste salt
Instructions
- 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.
- 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.
- 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.
- Step 4: Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into a 6-inch diameter flatbread.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cornmeal Flatbread (Makki Ki Roti) with Mustard Greens take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cornmeal Flatbread (Makki Ki Roti) with Mustard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Cornmeal Flatbread (Makki Ki Roti) with Mustard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cornmeal Flatbread (Makki Ki Roti) with Mustard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cornmeal Flatbread (Makki Ki Roti) with Mustard Greens?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
