Haryana Makki Ki Roti Corn Flatbread Winter Haryana Classic

Method

1. 1

   Place makki atta and salt in a bowl. Add hot water gradually, mixing first with a spoon then kneading with continuously wet hands as it cools.

2. 2

   Knead 3 to 4 minutes. The corn dough has no gluten — keep hands wet at all times.

3. 3

   The dough should hold together without crumbling. If it cracks add a few drops of hot water.

4. 4

   Divide into 4 balls. Keep covered with a damp cloth.

5. 5

   Wet both palms thoroughly. Place one ball on a wet surface.

6. 6

   Pat outward with wet palms into a round disc about 14 cm wide and 7 mm thick. Rewet hands constantly while patting.

7. 7

   Heat a dry iron tawa on medium. Invert the shaped makki roti onto the tawa.

8. 8

   Cook 4 minutes until cracks appear on top and the underside is golden.

9. 9

   Flip. Cook second side 4 minutes. Finish directly over an open flame with tongs for 30 seconds per side.

10. 10

    Apply ghee or white butter immediately. Serve hot.