These Indian corn roti’s or tortillas are famous in Punjabi households and go very well with Sarson ka saag ( spinach), baingan bharta ( eggplant) Curries. They are traditionally made with corn flour (not the white powdery kind) but more like corn meal. Growing up in Zambia (Africa) corn is called Maize and flour is called Mealie Meal and is a staple at most Zambian meals. Maize is high in B-complex vitamins and contains vitamins like A, C, and K.
Just a disclaimer – this is my version of Makki (corn) roti. This recipe came out of desperation of being gluten-free and wanting something similar to an Indian bread.
I have tried and tested many different flours and combinations before I settled on this simple foolproof recipe.
I use a blend of Maseca Corn Flour, and Millet flour which you can get at your local grocery store/ Indian store or online by clicking the links above. The millet flour is optional but I love the texture it gives my Tortillas/Rotis.-If you want to make them non-gluten-free, you can add wheat flour instead of Millet flour.
MAKKI ROTI ( Corn tortillas / Indian style gluten free )
- 2 cup of Maseca corn flour
- ½ cup Bajra (millet) flour optional
- 1 ½ cup warm water or a lil more depending on what all you add
- 1 tsp chili powder
- 1 tsp salt
- Can add fresh cilantro/ onions / green chilies/ chives / grated paneer / or grated boiled potatoes optional
- Combine the flour with water. Gently mix with your hand to form a dough. Can add a little more water if needed. Make sure the dough is not too sticky.
- Take a zip lock bag cut two sides (next few steps are shown below in pics)
- Lightly oil the ziplock
- Add a small dough and roll
- Gently peel off the bag and put on a hot griddle.
- Cook on both sides with a little bit of oil . ( you may have to oil the bag after every few tortillas just so they don’t stick.
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. Would love to see your variation.