Like bajri roti this is also a famous winter food (Rajasthani cuisine). A must have in winters at every Rajasthani home.
Its a little tricky to handle this soft flour, but using my technique you will easy be able to make it. Just remember a few notes before trying.
Ingredients - makes 1
Makki ka atta - 1 small cup
Salt to taste
Water to make dough
Ghee for serving
Method - use a deep tawa for cooking roti.
take a round big bowl and mix in salt and flour. Add water little by little and keep
Mixing. Don't add to much water at once. This may spoil your dough. Now make a soft dough (As in the picture). Make a round ball and coat it with sufficient flour and keep it on the plastic file. Close the file (as in the picture) and using a rolling pin . Do not apply to much force on the dough. Softly role it into a roti. Now using ua Palm remove it from the file and directly put it on the preheated tawa. Keep the gas on low flame. After 2 mins turn it on the other side using a Woden spatula. Be gentle because there are high chances of breakage. Now let it roast from
The other side. When its roasted from 1 side then flip it to the other side.
Check the pictures to understand better.
Roast only till its light brown.
Serve hot with lots of ghee
Note- eating ghee with this is important as makki (corn) creates heat in body.
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