Corn flour roti - tortilla - Makki ki roti

This recipe is an ode to all the families who came from Pakistan during the partition, 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.

There was conversation about the wonderful food where they came from.

Over the years, I also overheard conversations about the lands, the crops, 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.

Anyway, this recipe is easy. Like any rotis you make with gluten-free flours, this will 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.

Add hot water to the flour, along with some ghee and some salt. Mix it with a spoon 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 (chakla).

Once done, serve immediately with a dollop of butter.

The same can be used as tortillas for home-made burritos.