Corn (maize) is loved in many forms—from roasted bhutta to spicy chaat. And in winter, nothing beats the classic combination of makki ki roti and sarson ka saag. But making soft cornflour rotis is a challenge for many. Since cornflour is gluten-free, it lacks elasticity, causing the dough to crack and the roti to break while shaping or cooking.

However, with one simple trick and a few handling tips, you can make soft, perfectly shaped makki rotis every time.

The one ingredient that prevents corn rotis from breaking
While kneading maize flour, add a small amount of ragi flour.
Ragi provides natural binding, making the dough smoother and easier to roll without cracks. The combination improves elasticity without altering the taste.

How to knead soft, smooth cornflour dough

1. Heat water in a large pan and add a pinch of salt.

2. Once it begins boiling, gradually add cornflour while stirring continuously.

3. The mixture will come together into a sticky dough.

4. Let the dough cool slightly, then knead it thoroughly.

5. Cover it with a cloth and let it rest for a few minutes.
   This pre-cooked method helps bind the dough naturally, giving you a soft and pliable texture.

Tips to prevent corn rotis from cracking
• Keep the dough slightly warm while making rotis.
• Wet your palms lightly and flatten the dough from the center outward—don’t try to make it very thin.
• If rolling on a board, grease the dough with a little ghee or use baking/parchment paper.
This prevents the roti from sticking or tearing when lifted.
• Make the rotis slightly thick; thinner ones are more likely to break.

Nutritional benefits of corn
According to Healthline:
• 200g of corn contains 3.4g protein and 2.4g fiber.
• It has a low glycemic index, making it suitable for diabetics.
• Corn is rich in minerals such as manganese, magnesium, phosphorus, copper, and zinc.
• Sweet corn also provides niacin, folate, vitamin B6, and vitamin B5.