About the Recipe
Learn how to make super soft Makki di Roti that doesn't break using only 3 ingredients!
Ingredients
Fine Corn meal - any brand will work, although I use Natco! (100g)
Boiling hot water (100ml)
Butter as needed / oil (to make vegan)
Preparation
Step 1
In a mixing bowl pour your corn meal and add the boiling water in parts. Keep mixing this throughout. Don't let the water cool.
Step 2
After mixing it, massage the dough in a downwards motion and create almost like a paste, this might take a few minutes.
Step 3
Place your non-stick sheet down on your surface and use a little bit of butter or oil over the sheet. Take half your mixture, roll it up into a ball and put a little bit of butter or oil onto your fingers. Begin to press down onto the roti to form its shape and flatten this however thick you like.
Step 4
Preheat your thavaa (iron pan) on a really high heat and place your roti onto the thavaa. You'll see after a couple of minutes the colour changes and you want to flip the roti over. After a couple more minutes flip it again and you'll see that you get these lovely little black spots appearing.
Once it's cooked you can apply some butter or some oil to the side.