Makki di Roti (Corn meal flat bread)

Ingredients

• 2 cups (240 g) cornmeal (makki ka atta)
• ½ cup (60 gms) whole wheat flour (atta)
• Slightly warmer than lukewarm water to knead the dough
• Ghee (clarified butter) to smear or fry the roti

Preparation

• Mix the two flours and the warm water to form smooth dough.

• Break the dough into a walnut sized round and smoothen into a ball. Keep a griddle or a heavy based frying

• pan over low heat.

• Roll the rounds into a flat roti approx. 1/8” thick . This is a little difficult, so you can do it between plastic sheets. Alternatively, some people like them thicker, so you could leave them thicker.

• Place over the heated griddle/frying pan, and cook over low heat, first on one side, then on the

• other, till it gets brown specs all over both the surfaces. Take it off the heat and brush with some

• 'ghee', and serve with butter on the side or fry it like a parantha