 Makki ki roti | |
| Alternative names | Makyachi Bhaakri in Marathi,
Mokkajonna Rottelu in Telugu, Makai No Rotlo in Gujarati, Makki di roti/toudaa in Punjabi[1] Makai ko Roti in Nepali |
|---|---|
| Type | Bread |
| Place of origin | Indian subcontinent |
| Region or state | Jammu, Himachal Pradesh, Punjab, Haryana, and Rajasthan. |
| Main ingredients | Corn flour |
Makki ki roti also known as makki di roti is a flat unleavened bread made from corn meal (maize flour),[2] primarily eaten in Pakistan, the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and Gujarat, Maharashtra in Western India and also in Nepal.[3] Like most rotis in the Indian subcontinent, it is baked on a tava.
- ^ Thaker, Aruna; Barton, Arlene (2012-04-05). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. ISBN 978-1-118-35046-1.
- ^ Jaffrey, M. (2014). Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World. Potter/TenSpeed/Harmony. pp. 797–799. ISBN 978-0-307-81612-2.
- ^ Oshoe, Padden Choedak (April 2003). The Nepal cookbook. Motilal Banarsidass Publishers. ISBN 978-81-208-1511-7.