Corn Flour Roti Recipe – Ajwain Flatbread for Easy Indian Meals

Last Updated on 2 months by Neha Deshmukh

Corn Flour Roti Recipe – Ajwain Flatbread For Easy Indian Meals

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and delicious Indian bread options. Especially on busy weeknights! This corn flour roti recipe, flavored with the goodness of ajwain (carom seeds), is a total lifesaver. It’s wonderfully crisp, subtly flavorful, and comes together in a flash. I first made these when I was craving something light and different from regular wheat rotis, and they’ve been a staple ever since. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your typical rotis, and that’s a good thing! They’re naturally gluten-free (if you use certified gluten-free corn flour, of course!), incredibly easy to make – no kneading required! – and have a delightful, slightly crunchy texture. The ajwain adds a lovely warmth and digestive benefit, making them perfect for any meal. Plus, they cook up super fast, making them ideal for a quick lunch or dinner.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious flatbreads:

• 2 cup corn flour/maize flour (about 200g)
• 1 teaspoon carom seeds (ajwain)
• 0.5 teaspoon salt
• 1 tablespoon oil
• As needed warm water (approximately ¾ – 1 cup / 180-240ml)
• As needed oil or ghee for toasting

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Corn Flour/Maize Flour: Types and Uses

You can use fine or medium-ground corn flour (also known as maize flour). I prefer fine for a smoother texture, but medium works just as well and gives a slightly more rustic feel. Don’t confuse this with cornstarch though – they’re totally different! Corn flour is the whole grain, while cornstarch is just the starch extracted from the corn.

Carom Seeds (Ajwain): Benefits and Flavor Profile

Ajwain isn’t just about flavor; it’s also fantastic for digestion! It has a slightly peppery, thyme-like taste that complements the corn flour beautifully. If you can’t find ajwain, you can substitute with a pinch of fennel seeds, but it won’t be quite the same.

Oil/Ghee: Choosing the Right Fat for Toasting

Traditionally, ghee is used for toasting Indian breads, and it adds a wonderful richness. But oil works perfectly well too – I often use sunflower or vegetable oil. Feel free to use whichever you prefer!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a mixing bowl, combine the corn flour, carom seeds, salt, and oil. Give it a good mix to ensure everything is evenly distributed.
2. Now, gradually add warm water, a little at a time, and start bringing the dough together. You’re looking for a soft, non-sticky dough – it shouldn’t be too firm or too wet. Remember, no kneading is required! Just mix until it comes together.
3. Grease two sheets of parchment paper generously with oil or ghee. This is key to preventing sticking.
4. Take a small portion of the dough (about a golf ball size) and place it between the greased parchment papers.
5. Using a tortilla press or a heavy plate, gently flatten the dough into a circle. Aim for about 6-8 inches in diameter.
6. Carefully peel off the top layer of parchment paper and gently flip the flattened dough onto a hot skillet (medium-high heat) with the remaining parchment paper.
7. Cook for about 2 minutes, then carefully peel off the parchment paper.
8. Flip and cook the other side for another 2 minutes, brushing with ghee or oil. You want it to be golden brown and slightly crisp.
9. Repeat with the remaining dough.

Expert Tips

• Don’t overcrowd the skillet: Cook one or two rotis at a time to ensure they cook evenly.
• Heat is important: The skillet needs to be hot enough to get that nice crispness, but not so hot that the rotis burn.
• Keep them warm: As you cook the rotis, stack them in a cloth-lined basket or container to keep them warm and soft.

Variations

• Spicy Kick: Add a pinch of chili powder or finely chopped green chilies to the dough for a spicy twist. My friend, Priya, loves adding a dash of Kashmiri chili powder for color and mild heat.
• Herb Infusion: Mix in some finely chopped cilantro or mint into the dough for a fresh, herbaceous flavor.
• Sesame Seed Sprinkle: Sprinkle some sesame seeds on top while toasting for added texture and flavor.

Vegan Adaptation

This recipe is naturally vegan if you use oil instead of ghee for toasting!

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, as long as you use certified gluten-free corn flour. Always double-check the packaging to be sure.

Spice Level Adjustment

The ajwain provides a subtle warmth. If you prefer more heat, add a pinch of cayenne pepper or finely chopped green chilies to the dough.

Festival Adaptations (e.g., Navratri-friendly)

These rotis are often enjoyed during fasting periods like Navratri, as corn flour is generally allowed. Just ensure you’re using rock salt (sendha namak) instead of regular salt during fasting.

Serving Suggestions

These corn flour rotis are incredibly versatile! Serve them with:

• Your favorite dal (lentil soup)
• Vegetable curries
• Paneer dishes
• Yogurt or raita
• Or simply enjoy them with a dollop of ghee!

Storage Instructions

These rotis are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them on a skillet or in a microwave.

FAQs

What is the best way to prevent the rotis from becoming hard?

Greasing the parchment paper well and stacking the cooked rotis in a cloth-lined container helps retain moisture.

Can I make the dough ahead of time?

Yes, you can! Just cover the dough and let it rest for up to 2 hours. You might need to add a tiny bit more water if it dries out.

Can I use a rolling pin instead of a tortilla press?

Absolutely! It will take a little more effort, but you can definitely roll out the dough with a rolling pin. Just make sure the parchment paper is well-greased to prevent sticking.

What other flours can I combine with corn flour?

You can experiment with adding a little bit of rice flour or sorghum flour for different textures.

Is ajwain (carom seeds) essential for this recipe?

While ajwain adds a lovely flavor and digestive benefit, you can omit it if you don’t have it on hand. The rotis will still be delicious!