Makki di roti

In a mixing bowl, combine yellow corn flour and carom seeds (ajwain).

Add hot water to the mixture while stirring continuously.

Mix thoroughly, then cover and let it rest until the dough reaches a warm temperature.

Once warm, knead the dough until smooth, adjusting with warm water if too dry or more corn flour if too sticky.

Form the dough into medium-sized balls and gently flatten them.

Dust a rolling board with corn flour and place a ball on it.

Roll out the dough ball with a rolling pin into a small to medium-sized, slightly thick, and evenly round roti.