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Makki ki roti is again a gluten free food. How I wonder we have lots of gluten free food used in India πŸ™‚ I am just trying one by one and loving them. Being a South Indian, rice is the only staple food for us. These days we get lots of awareness to reduce rice. Β The major issue with gluten free flour is, they don’t bind and rolling them is a big deal. These are quite common in North Indian home’s I guess. I did some google search to find an apt way to prepare this. I found the recipe in Showmethecurry.com website to be very useful. There are some useful tips shared.

Makki_Roti Makki_Roti_1


Corn Flour : 1/2 cup

Salt : 1/4 teaspoon

Hot Water : as required

Cilantro Leaves : 2 to 3 strands

Oil: to drizzle over roti


  • Mix corn flour, salt in a bowl.
  • Add very hot water slowly and mix. Add cilantro leaves and mix. Make dough out of it.
  • Take a plastic cover, clean it well and cut in to 2 halves.
  • Have some normal water applied on the sheet. Slightly water your palms and make small balls out of the dough.
  • Place it over and slightly flatten it.
  • cover it with the other side of the plastic cover, place a plate over the top cover and press it to form a round shaped roti.
  • Remove the top cover and slowly remove the roti and place it a hot griddle.
  • Drizzle oil over the roti. After 2 to 3 mins, flip side and drizzle some more oil.
  • While flipping be careful, it might tare.
  • Cook until golden brown and serve with raita, pickle.

This needs a little practice to get roti without taring. Corn Flour is not the same as corn meal πŸ™‚

If you don’t want oil, just add some wheat flour or all purpose flour with corn flour and prepare like normal roti.