Makki ki Roti

Ingredients

• 2 cups (about 260 g) MUNAS Corn Flour (makki ka atta)
• About 1 cup hot water (240 ml)
• 1/2 tsp salt
• 1/2 tsp ajwain (carom seeds), optional
• Ghee or butter for serving
• A little oil or ghee for the tawa

Method

1. 1

   Put the corn flour, salt and ajwain in a bowl. Add hot water a little at a time and mix with a spoon until it comes together.

2. 2

   When cool enough to touch, knead with your palms for 5 to 7 minutes to a smooth, soft dough. Use the dough straight away; it dries out if left too long.

3. 3

   Divide into 6 balls. Keep them covered with a damp cloth.

4. 4

   Wet your palms. Flatten a ball between your hands and pat it in a circle, turning as you go, into a round about 12 to 15 cm across. You can also press it between two sheets of plastic or on a wet cloth.

5. 5

   Heat a tawa on medium heat and brush with a little oil. Carefully lift the roti onto the tawa.

6. 6

   Cook for about 1 minute until the edges look dry, then flip gently with a spatula.

7. 7

   Cook the second side for 1 to 2 minutes, pressing lightly with a cloth, until golden spots appear. Flip once more for a few seconds.

8. 8

   Spread with ghee or butter and serve hot with sarson ka saag, gur or achar.