Makki Di Roti

Sieve the maize flour into a wide mixing bowl and add salt, ajwain, and chopped greens if using.

Add warm water gradually to the flour and begin mixing with a spoon as it will be hot.

Once cool enough to handle, use your palm to knead the dough vigorously for 5-7 minutes until it becomes smooth.

Maize flour dough does not have gluten, so the kneading process is crucial to make it pliable and prevent cracking.

Divide the dough into small balls and flatten one ball between two pieces of wet plastic sheet or parchment paper.

Gently press with your fingers or a rolling pin over the sheet to create a thick, even circle.

Heat a heavy iron tawa on medium-high flame and carefully peel the roti from the plastic sheet onto the tawa.

Cook for 1-2 minutes until bubbles appear, then flip and apply a teaspoon of ghee on the surface.

Cook both sides until they are well-browned and develop a slightly crisp exterior while remaining soft inside.

Stack the rotis and keep them wrapped in a clean cloth; serve steaming hot with white butter and saag.