Makke ki roti or corn flour flatbread is one of my most favorite rotis. Indian breads like roti, kulcha, naan or paratha served with indian curries are very important as it is paired with it. I love Indian restaurants that serves a wide variety of breads with the curries. The more the merrier. It is a well known fact that gluten free flours are hard to work with for the very reason absence of gluten. Binding the flour can be tricky and needs some patience, but with practice it is easy.
I never tasted makke ki roti until I came to this country about 20 years back. There is a joint in Little India called Bombay Sweets and Snacks which served these rotis. Hubby and I always had this dish with saag during winters.
Winter is the perfect time to make these rotis and is a great accompaniment to sarson ka saag or mustard greens preparation. These rotis are very rustic and crispy, perfect served with butter. Traditionally it is made on Lohri, a harvest festival celebrated in the northern state of Punjab. Nevertheless these rotis can be made anytime and relished.
15 minutes includes resting time for dough
About 45 minutes
- 3 cups corn flour or makke/makai aata
- 1 ½ cups warm water
- ½ tsp carom seeds or ajwain
- 2 tsp (to make dough) plus 4 tsp (to smear on dough) oil
- ½ cup wheat flour, optional
- 1 tsp salt
- Butter or ghee to make rotis
- Parchment paper or banana leaf to roll rotis, about 8” by 8”
Mix all the ingredients except butter to form a soft dough. You can use more water if needed. Cover and rest the dough for 10 minutes.
Divide the dough into 12 portions.
To make rotis heat a griddle on medium flame. Take one portion of the dough and knead well.
Place dough on parchment paper or a banana leaf add a little oil on both sides of the dough and flatten.
Press the dough between paper/leaf and spread it by using the palm of hand to form a thick pancake like roti.
Carefully lift the paper/leaf and transfer the rolled roti onto the hot griddle.
Cook for about 1 ½ minutes and flip to the other side. Cook for a minute and place the roti on an open flame until brown spots appear.
Top with butter or ghee and serve with sarson ka saag.
Repeat process with the remaining dough.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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