Punjab Makki Di Roti Cornmeal Flatbread Winter 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 with wet hands — corn flour has no gluten so keep hands wet throughout.

3. 3

   The dough should hold together without crumbling.

4. 4

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

5. 5

   Wet both palms. Place one ball on a wet surface or on a wet cloth.

6. 6

   Pat outward slowly with wet palms to a round about 14 cm wide and 7 mm thick.

7. 7

   Heat a dry iron tawa on medium. Invert the shaped roti onto the tawa — the cloth technique works well here.

8. 8

   Cook on medium for 4 minutes until golden spots appear and cracks form on the top surface.

9. 9

   Flip. Cook 3 to 4 more minutes. Finish over a direct flame for 30 seconds per side.

10. 10

    Apply white butter generously while still hot.