A traditional north Indian bread, Makki Ki Roti is served straight off the griddle topped with a dollop of fresh homemade butter!
- 1 cup maize flour (serves 2)
- Warm water to make dough
- Salt to taste
- Ghee to pan fry
- Mix the maize flour and salt to taste in a large flat plate.
- Make a well in the centre and add a little water at a time to knead the flour into a dough. The resultant dough must be soft but not sticky.
- Divide the dough into equal-sized balls.
- Lightly flour a rolling surface and roll each ball into a circle approximately 5" in diameter (1/4" thick).
- Heat a griddle on a medium fire.
- Put each roti on the griddle and cook on the first side for 30 seconds then turn.
- After 30 seconds spread a little ghee on the top surface and turn immediately. Fry for a minute and turn again. Do this till the roti is crisp and golden on both sides.
- Serve hot, topped with a small dollop of butter.