Preparation Time:10-15 minutes
Prepare the Dough: In a large mixing bowl, add 2 cups of makki ka atta (cornmeal), salt, and carom seeds (if using). Gradually add warm water, a little at a time, and knead into a soft, pliable dough. The dough should be soft but not sticky. Cornmeal is naturally crumbly, so you may need to press it together gently rather than knead it like regular wheat dough.
Rest the Dough: Cover the dough with a damp cloth and let it rest for 10-15 minutes. This helps in binding the dough and makes it easier to roll. Roll the Roti: Take a small portion of the dough (about the size of a small orange) and roll it into a ball. Place it between two sheets of plastic or parchment paper to prevent sticking. Use your hands or a rolling pin to gently pat it into a round, thick roti (about 5-6 inches in diameter). If it cracks around the edges, simply press it together
Cook the Roti: Heat a tawa (griddle) over medium heat. Carefully transfer the rolled-out roti onto the tawa. Cook for 1-2 minutes on one side, then flip it gently using a spatula.
Apply Ghee or Butter: Once the roti is partially cooked on both sides, brush ghee or butter onto the top. Press the edges of the roti gently with the spatula to ensure it cooks evenly. Cook until golden brown spots appear on both sides and the roti is fully cooked. Serve Hot: Serve hot with more ghee or butter on top. Makki Di Roti is traditionally served with Sarso Da Saag and a dollop of white butter.
