Makki di roti

Yield: 1 servings

Measure Ingredient
2 cups Maize flour
1 \N Fistful plain flour
1 tablespoon Oil
\N \N Salt to taste
\N \N Water to knead

Mix maize flour, oil and salt.

Knead in a soft pliable dough, adding very little water at a time.

When the dough is very smooth and soft, bread a lump.

Shape into a ball, flatten and pat with palm, to make a thin roti.

Use dry plainflour to help. Or roll with a rollint pin.

Take care to dust with flour and lift and turn to avoid sticking.

Place on a heavy iron or earthen griddle and roast till crisp.

Repeat on both sides. Repeat for all rotis.

Cover and line with napkins to keep warm.

Drizzle with ghee or butter if desired.

Serve hot with sarson ka saag and slice of onion and lime.

Making time: 25 minutes

Makes: 5-6 rotis

Shelflife: Best fresh

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