Makki Di Roti

Take maize flour or fine cornmeal, carom seeds (ajwain) and salt in a mixing bowl. Mix well.

Add boiling hot water to the flour mixture.

Mix with a spoon. Cover and keep aside till the mixture cools enough to handle.

When the mixture is cool enough, begin to knead to a smooth, firm dough. To know more, swipe up!

As sees in this picture, the final dough will have some fine cracks. This is expected.

Shaping neatly, make medium sized balls of the dough. Flatten slightly with your palm.

Sprinkle some maize flour on the rolling board. Place the dough ball on it and sprinkle some maize flour on the dough ball also.

Begin to gently roll with a rolling pin. To know more, swipe up!

Roll into small to medium discs, roughly the size of a chapatti, but not very thin. To know how to hand shape the makki di roti, swipe up!

To cook the makki di roti, spread some ghee or a neutral flavored oil on a hot tawa.

Gently place the makki di roti on the tawa. To know more, swipe up!

Cook the makki roti on medium to medium-high heat. When one side is a little browned, flip it with the help of a spatula.

When the other side is browned, flip again. Flip for a couple of times till it is evenly browned and cooked from all sides. To know more, swipe up!

Serve makki di roti hot with sarson ka saag and jaggery cubes. For more recipes, visit vegrecipesofindia.com