Haryanvi Methi Makai Roti Fenugreek Corn Flatbread

Method

1. 1

   Combine dry ingredients: In a wide bowl combine maize flour, finely chopped fenugreek leaves, ginger paste, green chilli, ajwain and salt. Mix with your hands so the fenugreek is evenly distributed through the flour.

2. 2

   Add warm water gradually: Add warm water little by little while mixing with your hands. Maize flour has no gluten and absorbs water differently from wheat — add slowly. The dough should be soft — softer than wheat roti dough — and slightly sticky from the maize starch. The fenugreek releases a little moisture too which is factored in.

3. 3

   Knead briefly: Knead for 2 to 3 minutes. Divide immediately into 6 to 8 portions. Keep unused portions covered — corn dough dries out very fast.

4. 4

   Shape using the wet-hand method: Wet both palms generously. Take one portion of dough. Press and rotate between wet palms, spreading outward, to form a round about 14 to 16 cm in diameter and 5 to 6 mm thick. Re-wet palms as needed. Alternatively shape between two sheets of wet plastic wrap.

5. 5

   Heat the griddle very hot: Heat a flat iron griddle on high heat until very hot — much hotter than for wheat roti.

6. 6

   Transfer to griddle: Carefully lay the shaped roti on the hot griddle.

7. 7

   Flick water on the surface: Flick a few drops of water on the top surface immediately — this creates steam that helps cook the interior of the thick roti.

8. 8

   Cook first side: Cook on medium-high heat for 2 to 3 minutes until golden and the surface looks dry.

9. 9

   Flip and cook second side: Flip carefully. Cook 2 to 3 minutes on the second side.

10. 10

    Apply ghee and serve: Remove from heat. Apply generous ghee immediately. Serve hot with a small piece of jaggery and raw onion rings alongside. In Haryana, raw onion eaten with every meal is a tradition.

11. 11

    Note: Methi Makai Roti is the winter breakfast of Haryana and neighbouring states during the fenugreek season (October to February). The combination of maize flour and fresh fenugreek leaves produces a bread that is both warming (the maize provides sustained energy) and digestive (fenugreek is known for its effects on blood sugar and digestion). In rural Haryana, this roti is eaten with white butter (makkhan) rather than ghee.