Makki di roti

Ingredients

• 2 cups makki ka atta (maize flour)
• ½ tsp salt
• ¼ tsp carom seeds (ajwain), optional
• About 1 cup warm water
• Ghee or white butter to serve

Method

1. Mix the maize flour, salt and ajwain in a wide plate.
2. Add warm water little by little and knead with the heel of the palm for 4–5 minutes until the dough is soft and holds together. Knead only as much dough as you will use at once, as it dries fast.
3. Take a lemon-sized ball and pat it between wet palms into a thick round about 12 cm across. You can also press it on a wet cloth or between two sheets of plastic.
4. Lift carefully and place on a hot tawa. Cook on medium heat until the underside has brown spots, then turn.
5. Cook the second side, pressing the edges, and finish with a little ghee on both sides.
6. Serve hot with sarson da saag, white butter, jaggery and a glass of lassi.