Makki Methi ki Roti

Gluten-free flatbread made of maize flour mixed with fenugreek leaves and other wholesome ingredients. It is very popular in the Punjab state of India.

Time: 40 minutes

|

Serves: 4

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Ingredients

  1. 1 cup maize flour
  2. 1/2 cup finely chopped methi leaves
  3. 1 small onion finely chopped
  4. 1 teaspoon freshly ground garlic
  5. 1 teaspoon freshly ground ginger
  6. 1 teaspoon finely chopped green chillies or to taste
  7. 1/2 teaspoon carom seeds
  8. Salt to taste

Method

  1. Combine all the ingredients in a large bowl and knead into a pliable dough using lukewarm water.
  2. Divide the dough into 5-6 equal portions. Take one part at a time, apply oil on your palms and make a smooth ball. Take a plastic ziplock bag and cut it with a scissor from two sides. Open the ziplock bag, place one side of it on a rolling board and pat the dough ball on it to flatten it. Cover the flattened dough ball with other side of the ziplock bag and roll it into a roti which should have almost double the thickness of a roti made of wheat flour.
  3. Heat a non-stick skillet. Carefully lift the roti and place it on the skillet. Cook on one side for 10 seconds. Flip it over with the help of a spatula and spread about half a teaspoon of oil on it with a spoon. Cook for 20-30 seconds, flip it again and spread oil on the other side. Cook on both sides till brown spots appear and the roti gets evenly cooked.
  4. Repeat this process for making rest of the rotis.
  5. Serve hot with butter.
Recipe Tips:
  • This roti tastes great with butter and green chutney.
  • Do not make very large sized roti as it can fall apart while placing it on the skillet.

 

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