Makki di Roti is a traditional Punjabi flatbread made from maize flour, which is also known as cornmeal or makki ka atta. It's a staple in Punjabi cuisine, often enjoyed with sarson da saag (a curry made from mustard greens) during the winter months.

To prepare Makki di Roti, maize flour is combined with water and kneaded into a dough. The dough is typically softer and stickier compared to wheat flour dough. Due to the lack of gluten in maize flour, it can be challenging to roll out the dough like wheat flour dough, so it's often pressed or patted into shape by hand.

The flattened dough is then cooked on a hot griddle or tawa until both sides are golden brown and cooked through. Traditionally, Makki di Roti is cooked on a tawa over an open flame, which imparts a smoky flavor to the bread.

Makki di Roti is known for its rustic texture and hearty flavor, with a slightly sweet and nutty taste from the maize flour. It's a wholesome and nutritious bread, rich in fiber, vitamins, and minerals.

This flatbread is typically served hot with a dollop of ghee (clarified butter) or butter on top. It pairs perfectly with sarson da saag or other Punjabi curries and is a beloved part of Punjabi cuisine, especially during festivals and gatherings.