Maaki ki Roti (Corn Roti)

Serves: makes 8 - 10 roti

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

Ingredients

14 oz - makki ka atta (fine cornmeal)

5 oz - grated radish (or onions or coriander leaves)

  - salt

  - hot water

Directions

1. Place the cornmeal and grated radish (or onions or coriander leaves) in a bowl and add enough hot water to make a stiff dough. Mix with a wooden spoon until it is cool enough to be kneaded by hand. Knead for a few minutes and add a little more hot water if required.
2. Divide into 8-10 portions and roll out each one, one at a time, into circles about 6" (15cm) diameter and about one-eighth inch (3mm) thick. Expert cooks will press the dough between their palms. You may find it better to roll the dough between two layers of plastic (like a split Ziplock freezer bag].
3. Brush a skillet or griddle with peanut oil and cook each roti over a medium heat for a few minutes on each side. Top with a nut of butter and serve hot with Sarson Ka Saag.