Description
'Makai' means corn in Nepali, 'Roti' means round flatbread. A rustic bread eaten as a vital staple in Himalayan mountains/hills where wheat doesn't grow. Simple: corn flour dissolved in water and baked on a griddle. Slightly dry/crumbly, but chewing spreads the natural sweetness and roasted aroma of corn.
Restaurants serving Makai ko Roti
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Dough]: Put fine cornmeal in a bowl, add a pinch of salt. Gradually add warm water, kneading by hand until earlobe-firm (hard to bind as it lacks wheat gluten).
- [Shaping]: Wet (or oil) palms, form a ball, then pat/slap into a round flat disc.
- [Bake]: Place on a hot griddle (Tawa), bake aromatic until both sides are golden with slight char marks.
Learn more Spice, substitutes, tips
Key spices
None(Rustic corn aroma is the star)
Substitutes at Japanese supermarkets
Knead commercial 'Cornmeal' or 'Masa' (tortilla flour) with hot water and bake in a pan
Pairing
Mohi (Sour Buttermilk) / Tarkari (Veg Curry) / Ghee
Trivia
Exactly like Mexican 'Corn Tortillas', but Nepali ones are slightly thicker with a rustic bite. Makai ko Roti baked by rural mothers over hearth fires—crispy outside, fluffy inside—is the ultimate feast.
Eating tips & etiquette
Smear generous ghee on the surface while hot, eat while drinking sour buttermilk (Mohi), or top with spicy veg curry (Tarkari) and Achar.
Allergen
Dairy (if using ghee)