Cornmeal / Maize Flour

Makki ki roti is perhaps the most emotionally loaded flatbread in Pakistani Punjab — it represents winter, home, and mothers. The dough is made from just cornmeal and hot water; unlike wheat dough it has no gluten, making it challenging to roll thin without cracking. Skilled cooks pat it by hand rather than use a belan. The roti is cooked directly on a tawa over a slow flame, then served with white butter melting into its surface alongside sarson ka saag.