Makki di roti is a flat, unleavened bread made corn meal. It is similar to the tandoori roti, which is made from wheat flour, but is cooked on a heated pan or tava instead of a tandoor.
It is yellow in colour and has a rough texture. Makki di roti is usually served with sarson da saag or cooked green mustard leaves and buttermilk. It is commonly made in winter, as corn is said to be a good source of body heat. Corn is also rich in anti-oxidants, vitamin C and fibre, and makes for a good alternative to wheat.