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.
5 people made this
Makes: 8 rotis
200g fine polenta (cornmeal)
1/2 teaspoon salt
oil or melted butter, for brushing
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:5min › Cook:30min › Ready in:35min
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.
Dust a work surface with a little cornmeal. Roll out each ball to about 3mm thick.
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.