Back to 8 servings 2 cups yellow maize flour (makki ka atta), finely ground, about 225 grams; plus more for rolling 0.5 teaspoon carom seeds (ajwain), optional 0.5 teaspoon salt, or to taste 1.25 cups hot water, not boiling; add up to 1/2 cup more as needed 1 tablespoon ghee or oil, for brushing and roasting, plus more as needed butter or ghee, to spread on the cooked roti
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1 Step 1: Mix the maize flour, carom seeds and salt in a large bowl.2 Step 2: Add about 1 1/4 cups of hot water a little at a time, stirring with a spoon, until the flour comes together. Cover and rest for 5 to 10 minutes so the flour absorbs the water.3 Step 3: Knead the dough with your palms for 5 to 6 minutes until soft, smooth and crack-free, adding a tablespoon of hot water at a time if it feels dry. Cover with a damp cloth.4 Step 4: Divide the dough into 8 equal balls. Keep the balls covered so they do not dry out.5 Step 5: Dampen your palms with hot water and pat one ball into a 2.5-inch disc. Place it on a sheet of parchment, then pat and gently roll it with wet hands to a 6 to 7 inch circle, about 1/4 inch thick. Keep it slightly thicker than a wheat roti.6 Step 6: Heat a tawa or heavy skillet over medium heat. Lift the roti (peeling off the parchment) onto the hot tawa and cook until light brown spots appear, about 1 to 2 minutes.7 Step 7: Flip the roti, brush the top with a little ghee or oil, and cook until the second side has brown spots and is cooked through, about 1 to 2 minutes more. Press the edges gently so the roti puffs.8 Step 8: For a charred finish, hold the roti with tongs over a direct flame and turn it until lightly blistered on both sides. Brush with ghee and keep warm while you cook the rest.9 Step 9: Spread each hot roti with butter or ghee and serve immediately with sarson ka saag.getsaucepan.com/r/6bb1d26a-1da3-51f2-b513-80e799d427a0
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