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Time to cook
40 minutes
Difficulty
Easy
Serves
4
A delicious corn-based unleavened flatbread, that pairs well with sarson ka saag for a wintertime meal.
Yellow Corn Flour
1 cup
Water
0.5 cup
Carom Seeds
0.5 tsp
Pure Cow Ghee
4 tsp
Prep
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.
Cooking
Heat a tawa ( flat pan) on medium-high or high flame until it becomes hot. If there is a crack on the roti, pat that portion with a few drops of water.
Place the rolled rotis on the hot tawa.
Roast the roti, drizzling some ghee or oil on both sides until it is evenly cooked and browned.