Simple Gluten Free Kitchen

Methi Wali Makki ki Roti

by . 26 Comments

Punjab is India’s ‘bread basket’ and flat breads are made fresh everyday from various grain and bean flours such as wheat, sorghum, barley, buckwheat, corn and chickpea. Come winters and, it’s  makki ki roti or yellow corn flat bread, that becomes staple in every punjabi household – be it breakfast, lunch or dinner. Corn often referred to as maize in Punjab, is gluten free which makes it a good option for those who are allergic to wheat.

Traditionally,  Makki ki roti makes a splendid combination with sarson ka saag (cooked mustard greens) but it can also be cooked in other ways to relish with yogurt and butter. This recipe is flavored with fresh methi (fenugreek leaves). Rich, pungent and slightly bitter, fenugreek leaves are extremely nutritious and turns a plain makki ki roti into something delicious and healthy!

 

 

Since maize flour does not contain gluten, mashed potato and hot water  is used to help bind and obtain a softer dough that doesn’t break at the edges, when rolled or shaped into rotis. The dough is generally kneaded in batches just before cooking each roti till it becomes very soft and easy to handle.

Makki ki roti is not rolled with a rolling pin like wheat or sorghum chapatti. You pat the dough between palms of both the hands, then half cook on a hot tawa (cast iron skillet) and finish on the open flame. The direct heat from the burner causes the flat bread to puff up, and provides a wonderful smokey flavor. This only takes a couple of seconds and with the help of tongs roti is removed from the burner to the plate. Methi wali roti does not puff up like a wheat or  plain makki ki roti, however a roti cooked this way is bursting with flavor and brings a sense of contentment when served piping hot with homemade butter on top and some pickle and yogurt on side.

 

 

 

 

 

Print
Methi Wali Makki ki Roti

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 rotis of 6"

Ingredients

  • 250 g (2 cups+1 tbsp) maize flour
  • 90 -100 g methi leaves (washed and hard stems removed)
  • 1 (118 g) potato, boiled and mashed
  • 3 hot green chillies
  • 1 1/4" piece of ginger
  • salt to taste
  • hot water just off the boil
  • butter and yogurt to serve

Instructions

  1. Place methi leaves, ginger and green chillies in a bowl of food processor and chop finely (you can also do this by hand).
  2. Take maize flour in a wide mouth bowl. Mix in coarsely ground methi mixture, salt and mashed potato.
  3. Pour in hot water (about 3/4 cup), mix with a spoon. Leave aside until cool enough to touch.
  4. Knead with clean hands for few minutes till you get a firm dough. Add water if required.
  5. Heat a tawa or cast iron skillet on medium heat.
  6. Divide dough into 3 portions. Knead one part by moistening hand in warm water or by adding water in little proportions and kneading with a rubbing motion so that the dough becomes soft and pliable.
  7. Now, divide this part of the dough into two and make smooth balls.
  8. Take one ball, flatten it slightly and pat between moistened (or greased) palms to make 5-6" round disc of medium thickness (alternately, use your moistened fingers and palm to gently pat the flattened dough to form roti on a plastic wrap or wet napkin).
  9. Carefully lift the roti and place it on a preheated tawa. Cook lightly on one side for 15- 20 sec.
  10. Turnover with a spatula and cook for 20-30 seconds. Pick roti with tongs and cook directly on flame (put a wire cooling rack if using the electric burner), turning around until both sides are cooked.
  11. Repeat the process of kneading, patting and cooking till you have consumed all the dough.
  12. Once the flat breads are cooked, serve immediately or stack them and wrap tightly in foil to keep them warm until ready to serve.
  13. Serve with a blob of butter on top and yogurt on side, in a true punjabi way!

Notes

This roti is often served hot from the griddle, though you can make them ahead. To keep them soft they are wrapped in a napkin, then placed in a bowl with a lid or in foil and reheat them later in oven or on tawa.

https://www.simpleglutenfreekitchen.com/2014/02/methi-wali-makki-ki-roti.html

You might also like:

Dark Chocolate Lava Cake with Cape Velvet Ganache
Polenta Cakes with Crunchy Cilantro Pesto
Rustic Granola Muffins

Reader Interactions

Comments

  2. I came to your post as soon as I received it in my inbox! This Roti is so different from the ones I see. Very nice! Thanks for the buzz; I’m glad you’ve received the goodie bag! Hope you like what I’d picked for you 🙂

    Reply

  4. Classic recipe, Neetu! well explained….. looks great..especially the one with melting butter on top. Wish I could reach into the screen and scoop up some butter with roti 🙂 I am sure you made that, too.

    Reply

    • You are a sweetheart, Malti 🙂 Thank you so much for your appreciation. Yes I make butter fresh at home sometimes when I want to eat paratha or such stuffed rotis.

      Reply

  10. I have tasted makki ki roti and saag many times and marvelled at its wonderful earthy flavours but never dared to make it. This recipe is so encouraging and the end result looks very attractive. Your plating with pickles and butter is so tempting that I just want some right now!

    Reply

  12. I never knew that yellow corn flour is gluten-free ! The second photo made me sigh , I think it’s the butter lol I’ll pin it , okay ? Thanks !

    Reply

  16. Thank you very much, Balvinder. It seems I have finally found
    The perfect makki roti recipe. Shall let you know how it turned out.
    Cheers,
    Leena

    Reply

  18. The homemade flatbread sounds amazing for the breakfast. Thank you Balvinder for sharing it. It would be amazing to taste it with fresh butter and pickles. Looking forward to it.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *