Spiced Makki ki Roti

1. Add water, salt, carom seeds, red chilli powder, cumin seeds, coriander powder and, green chilli in a deep skillet.

   

2. Place the skillet on high flame and bring it to a boil.

   

3. Reduce the flame, add green coriander and stir.

   

4. Immediately add cornmeal flour (Makki atta), and mix well.

   

   

5. Sprinkle 1-2 tbsp of water on the dough.

6. Turn off the flame. Cover the skillet and let the mixture rest for 8 -10 minutes until the dough becomes sticky.

7. Transfer the dough to a platter.

8. Knead the dough for 5-6 minutes (add 1-2 tbsp water if needed) to make a soft and smooth dough.

   

   

   

9. Brush the dough with 1 tbsp of oil, knead for another minute and keep it aside.

Preparation of Cornmeal Roti

1. Divide the dough into 8 equal parts and make round balls. Cover the dough balls with a cloth/tea towel and keep them aside.

2. Take a dough ball, dust it with a bit of cornmeal flour and place it on the rolling board.

   

   

3. Flatten the dough ball lightly with your palms. Gently roll the rolling pin over the dough to make a large round shape (approx. 7-8 inches).

   

   

4. Roll all the dough balls in rotis and keep them aside.

   

5. Heat a skillet/tawa on medium to high heat.

6. Drizzle little oil on the tawa/skillet and place the cornmeal roti on it. Let it cook for 1-2 minutes. Flip the roti and cook for another 2-3 minutes until the roti is slightly brown on both sides.

   

   

   

7. Brush the roti with a little oil, flip it on the tawa/skillet, and press gently with a flat spatula.

   

8. Flip the roti again and repeat the above step.

9. Keep flipping the roti till both sides turn golden brown.

   

   

10. Serve hot with plain butter or yoghurt.