India, April 9 -- Golden, soft, and slightly crisp at the edges, makki di roti is one of the most loved dishes served during Baisakhi in Punjab. Makki di roti is made with makki ka atta, also called maize flour or cornmeal. This Punjabi flatbread is usually cooked on a tawa or in a tandoor and has a mild earthy flavour that goes especially well with sarson da saag.

Makki di roti is a simple gluten-free flatbread made with maize flour, water, salt, and a little oil or ghee. Some homes also add ajwain, fresh methi leaves, or grated radish to make the roti more flavourful. Yellow maize flour is most commonly used because it gives the roti its bright colour and soft texture.

Baisakhi celebrates the harvest season in Punjab and brings togeth...