Makki atta — coarse ground maize flour — is one of the most beloved and culturally significant flours in North Indian and Pakistani cooking, particularly in the Punjab region, where it is celebrated as the soul of winter cuisine. Made from dried yellow maize ground to a pleasantly coarse, golden flour, makki atta has a warm, nutty, mildly sweet flavour that is entirely distinctive and deeply evocative of the Punjabi countryside. Lioncroft's Makki Atta is produced from quality maize to deliver the authentic texture and flavour that traditional recipes demand.

Makki atta's most famous application is the legendary makki di roti — thick, unleavened cornbread traditionally cooked on a tawa and served with sarson da saag, the iconic mustard greens dish that defines Punjabi winter feasting. The combination of makki di roti and sarson da saag, finished with a generous knob of fresh white butter, is one of the great iconic pairings of Indian cuisine. Makki atta is also used in the preparation of corn dhokla, certain types of bhakri, and traditional porridge preparations. Naturally gluten-free, it is an excellent alternative flour for those with wheat sensitivities. Rich in fibre and complex carbohydrates, Lioncroft's Makki Atta offers the warmth of traditional Punjabi cooking in every hearty, golden bite.