Traditional Makki Ki Roti

Step 1 (Mixing): In a large mixing bowl, take Makki Atta, salt, ajwain, and grated radish (if using). Mix well.

Step 2 (Kneading): Add hot water gradually. Use a spoon initially if it's too hot. Once manageable, use the palm of your hand to mash and knead the dough for 5-8 minutes. This is crucial as maize flour is gluten-free and needs pressure to become pliable.

Step 3 (Resting): Let the dough rest for 5-10 minutes covered with a damp cloth.

Step 4 (Shaping): Take a medium-sized ball of dough. Wet your hands or use a piece of parchment paper/plastic sheet. Pat the ball into a flat disc using your fingers. If the edges crack, just seal them back with a little water.

Step 5 (Transferring): Gently lift the roti and place it on a medium-hot tawa (griddle).

Step 6 (First Side): Cook for a minute until the top looks dry and small bubbles appear. Flip it gently.

Step 7 (Second Side): Cook the other side until light brown spots appear. You can now apply a little ghee and roast until crispy and golden.

Step 8 (Finishing): For an authentic smoky flavor, you can briefly roast the roti over an open gas flame for 10-15 seconds after taking it off the tawa.

Step 9 (Serving): Serve immediately with a generous amount of ghee or butter, alongside Sarson Ka Saag.