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A rustic, gluten-free flatbread from the heart of Gujarat, made with maize flour. This wholesome rotlo has a slightly sweet, earthy flavor and a delightful soft texture, pairing perfectly with ghee, jaggery, or spicy vegetable curries like Sev Tameta nu Shaak.
Prepare the Dough
Divide and Shape the Rotlos
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A rustic, gluten-free flatbread from the heart of Gujarat, made with maize flour. This wholesome rotlo has a slightly sweet, earthy flavor and a delightful soft texture, pairing perfectly with ghee, jaggery, or spicy vegetable curries like Sev Tameta nu Shaak.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 398.45 calories per serving with 5.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotlo
Serve Hot
Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp ajwain (carom seeds) to the flour before kneading for a spiced version.
Mix 1/2 cup of finely chopped fresh fenugreek leaves (methi) and 1 tbsp of ginger-chili paste into the dough for added flavor and nutrition.
For a different texture, replace 1/4 cup of maize flour with bajra (pearl millet) flour. You may need to adjust the water quantity slightly.
Made entirely from maize flour, this flatbread is an excellent option for individuals with celiac disease or gluten sensitivity, offering a delicious alternative to wheat rotis.
Maize is a good source of dietary fiber, which promotes healthy digestion, helps maintain bowel regularity, and contributes to a feeling of fullness, aiding in weight management.
The complex carbohydrates in maize flour are digested slowly, providing a steady release of energy that keeps you feeling energetic for longer periods.
Yellow maize contains antioxidants like carotenoids (lutein and zeaxanthin), which are beneficial for eye health and help protect the body against oxidative stress.
Breaking is a common issue and usually happens for two reasons: the dough is too dry, or it hasn't been kneaded enough. Make sure to knead for at least 5-7 minutes using the heel of your palm and add warm water gradually until you get a soft, pliable, crack-free dough.
Yes, you can use white maize flour (safed makai no lot). The taste will be slightly different, and the texture might be a bit finer, but the process remains the same.
Makai no Rotlo is best eaten fresh. However, you can store leftovers in an airtight container at room temperature for a day. Reheat them on a tawa with a little ghee before serving.
Yes, it is a healthy choice. It is naturally gluten-free, rich in dietary fiber which aids digestion, and provides complex carbohydrates for sustained energy. It is a wholesome alternative to wheat-based breads.
One serving, which consists of two rotlos with ghee, contains approximately 320-360 calories. The exact count depends on the size of the rotlos and the amount of ghee used.
Traditionally, it is served hot with a generous amount of ghee, a piece of jaggery (gol), and garlic chutney. It also pairs exceptionally well with classic Gujarati dishes like Ringan no Olo (baingan bharta), Sev Tameta nu Shaak, or a simple bowl of curd.