Cornmeal rotis

    35 min

    These gluten free cornmeal rotis are delicious for those on a wheat free diet and everyone, else, too! They just happen to be gluten free, in fact, and are a Punjabi specialty in winter, called Makke ki Roti.

    65 people made this

    Makes: 8 rotis

    • 200g fine polenta (cornmeal)
    • 125ml water
    • 1/2 teaspoon salt
    • oil or melted butter, for brushing

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Combine polenta, water and salt. Knead together, adding a little more polenta if sticky or a little more water if too dry. Divide into 8 balls.
    2. Dust a work surface with a little cornmeal. Roll out each ball to about 3mm thick.
    3. Heat a frying pan over medium heat till hot. Place a roti in the centre of the pan and cook for 2 minutes. Flip and cook the other side for 2 minutes. Brush each side with oil or melted butter to keep soft, then set aside and repeat with remaining balls.

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