We are so lucky to have different types of gluten-free flour in Indian cuisine. Loafs of corn flour with spinach and a refreshing glass of lassi is a typical Punjabi meal. Unfortunately, I make this far too rarely!
It's a bit advanced at first, it's not the first thing you start with when making Indian. The problem is that cornmeal is gluten-free and therefore difficult to bind. The tip is to make dough for 3-4 lomps at a time, you should have boiling hot water that is stirred into the flour quickly with a spoon. The dough should not stand longer so you have to make a little at a time. Since they are served with butter, salt is not needed, but if you don't have spinach, you can use salt and fresh or dried fenugreek !
There is really no recipe because it depends on the type of corn flour you have and there are many varieties, even in “immigrant” stores there is coarse, medium and fine type. You mix together flour and water to a dough that is manageable for you. The loaf can be flattened out in the palms of your hands or rolled out carefully with plastic wrap. They will naturally be thicker than roti made from regular wheat flour and must be fried on medium high heat, if the heat is too low they will fall apart. Use a spatula to turn them and fry both sides. Spread with a good dollop of dairy butter.
Do you dare to try?
MAKKI KI ROTI
This is approximately 2 servings (6 small roti)
100 g cornmeal
1.5 dl boiled water
You just need: a good frying pan, frying shovel and a lot of patience!