Ingredients
- Makki ka atta (cornmeal): 2 cups
- Whole wheat flour (optional, for binding): 2 tbsp
- Warm water: as needed (for kneading)
- Salt: to taste
- Ghee or butter: for serving
Preparation
In a large mixing bowl, combine makki ka atta, wheat flour (if using), and salt.
Gradually add warm water and knead into a soft dough. The dough will be crumbly; press it together to form a smooth ball.
Divide the dough into equal portions and roll each portion into a ball.
Place one ball on a sheet of parchment paper or a clean kitchen towel. Flatten slightly and gently press into a round roti using your palms or a rolling pin. (Use a plastic sheet or cling wrap to prevent sticking.)
Heat a tawa (griddle) on medium heat. Gently transfer the roti onto the hot tawa.
Cook for 1-2 minutes on one side until small bubbles appear. Flip and cook the other side for 2-3 minutes. Flip again and press with a clean cloth or spatula until golden spots appear.
Repeat for the remaining dough portions.
Serve hot with ghee or butter on top, along with saag, pickle, or yogurt.
Serving: Makes 6-8 rotis, serves 3-4 people.
Notes
- Adding wheat flour helps with binding and makes rolling easier, but you can skip it for gluten-free roti.
- Keep the dough covered with a damp cloth while working to prevent it from drying.
- If the roti cracks while rolling, press and shape it gently with your hands.
- Best enjoyed hot, as makki roti tends to harden as it cools.
