Makki ki Roti (Flat corn flour bread)

This is the perfect accompaniment to Sarson ka Saag � an amazing winter dish. I prefer eating this for lunch � as both the saag and makki ki roti can be heavy to digest.

Yields: 4 rotis (Increase as needed)

Ingredients:

2 cups makki ka atta (yellow coarsely ground corn flour)

Warm Water for dough (as needed)

Salt to taste

Fresh white (unsalted) butter

Method:

1.     Take the corn flour in a wide pan, add the salt and knead the flour with warm water to form medium-hard dough. Make the dough fresh, roll and make the rotis immediately.

2.     The dough is tough to roll and can stick to the rolling pin as well as the rolling surface. I recommend using damp muslin cloth (this is how my mom did it) or two sheets of plastic/ cling film � this is how I do it.

3.     Make a small ball and place between the two sheets of damp muslin/ regular cling film. Roll over the sheet to a 2-3 mm layer. Roast on a hot (non-stick) tava/ pan till crisp. Serve hot with a blob of white butter on top.

For variation, add freshly chopped methi (fenugreek) leaves to the corn flour while making the dough.

Hot Tip: Definitely try it with lots of butter/ ghee and some fresh jaggery!!