Punjabi Makki di Roti, Cornmeal Flatbread with Ghee

What you need

• 250 g (2 cups) fine yellow maize flour, makki ka atta
• 1/2 tsp salt
• 1/2 tsp ajwain, carom seeds
• 200 ml (about 3/4 cup) hot water, add as needed
• 2 tbsp ghee
• white butter, for serving, optional

Method

Restated from the original video

1. 1

   Mix the maize flour, salt and ajwain in a wide bowl, rubbing the seeds between your palms as they go in.

2. 2

   Pour in the hot water a little at a time, stirring with a spoon until the flour clumps together.

3. 3

   Once it is cool enough to touch, knead with the heel of your hand for 3-4 min until soft, smooth and free of cracks. Maize has no gluten, so the dough holds together only while warm and well kneaded.

4. 4

   Cover and let the dough rest for 5 min.

5. 5

   Divide it into 6 balls and smooth each one between your palms.

6. 6

   Heat a tawa or heavy frying pan over medium heat.

7. 7

   Place a ball between two sheets of parchment and press or roll it into a round about 4 mm thick. Mend any cracking edges with a wet finger.

8. 8

   Peel off the top sheet, turn the roti onto the hot tawa and peel away the second sheet.

9. 9

   Cook until the underside has golden spots, 2-3 min, then flip and cook the second side the same way.

10. 10

    Spread a little ghee over each side and cook for 30 seconds more, pressing gently with a spatula.

11. 11

    Repeat with the remaining dough, wiping the tawa clean if it gets floury.

12. 12

    Serve hot with a little white butter on top, traditionally alongside sarson da saag.

Imported from cookingfromheart.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.