Corn flour roti - tortilla - Makki ki roti

This recipe is an ode to all the families who had to flee their lands during the partition of India, and especially to those who have loved me and fed me delightful food during my years growing up in Delhi.

I first had ‘makki ki roti’ at a food festival in our school, where mothers brought home-made food to share with all. I was served one with a huge dollop of butter, with mustard greens on the side.

I heard the conversation about the wonderful food where their families came from.

Over the years, I also overheard conversations about the crops, the lands, the lifestyle…

I grew up wondering why they were living such miserable, stressful, insecure lives in Delhi, if they had crops, lands and lifestyles to go back to.

It is only in recent years I have come to understand it all…

Like any rotis you make with gluten-free flours, this will also have a tendency to fall apart easily. That’s ok. A roti torn into 2-3 parts is still a roti.

The first few times you try making these, make small amounts, maybe just about 1 cup of flour.

Add hot water to (organic!) corn flour, along with a good amount of ghee and some salt. Mix with a spoon, cover and let it rest for 15-20 minutes.

Then, knead a bit and make small rotis. Let them be rather thick. Use dry flour generously to make sure they don’t stick to the base. Flatten with your hands as necessary. Cook on medium heat so that they get cooked through. They will need more time to cook than a regular roti.

Once done, serve immediately with a dollop of butter or ghee. They are crunchy on the outside and soft on the inside.

It’s best to have these in winters.

These can also be used as tortillas for home-made burritos.