Makkai Flour 500g

Stoneground makkai (maize) flour, naturally sweet and made for makki di roti.

Our Makkai Flour is finely stoneground from maize, with the naturally sweet corn flavour and sunny yellow colour that make traditional Punjabi makki di roti so satisfying. It has a smooth texture that's easy to work with, and it's a winter favourite alongside sarson da saag.

How to use it

• Makki di roti: Knead a small batch with warm water into a soft dough. Pat it out by hand or between sheets of baking paper, then cook on a hot tawa with ghee or butter. Serve with sarson da saag and a dollop of white butter.
• Easier rolling: Add a little wheat atta, or mix in grated radish or methi, to help the dough hold together.
• Cornbread and muffins: Use for a golden, crumbly bake.
• Pakoras and coatings: Mix into batters or use to coat fish and vegetables before frying.

Ingredients

100% maize (corn).

Allergen and safety guidance

Maize is naturally gluten-free, but this flour may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease.

Storage

Keep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather.