Time to cook
A delicious corn-based unleavened flatbread, that pairs well with sarson ka saag for a wintertime meal.
Pure Cow Ghee
In a mixing bowl take maize flour, carom seeds and salt as needed and mix.
Separately, boil water in a pan and add this hot water to the flour.
Mix, cover and keep aside till the dough becomes warm.
Knead this warm dough till smooth. Add some warm water if it looks dry and maize flour if it is sticky.
Make medium-sized balls out of it and flatten them.
Sprinkle some maize flour on the rolling board and place the dough ball on it, also dusting the flour on it.
Gently roll with a rolling pin (belan) to make a small to medium-sized round slightly thick and even circle.
You can even use a ziplock bag, simply by placing the dough in the bag and pressing it slightly with your hands first and then with the rolling pin.
Spread some ghee or oil on a hot tawa (skillet) and gently place the roti on it. If there is a crack on the roti, gently pat that portion with a few drops of water.
When one side is a little browned, flip the roti. to cook the other side.
Flip a couple of times and cook till the roti is cooked from all sides.
Drizzle a bit of ghee on the sides while cooking the roti.
Remove roti from the pan and serve hot.