Makki Ki Roti

Punjabi corn based flatbread
Perfect for a saag.

Modified from Roopa Gulati/NDTV

Ingredients:
1/2 kg makki atta (corn/maize flour)
Water for kneading
Ghee for frying

Instructions:

Knead the makki atta until it becomes a ball, add atta to dry it & knead.

Heat a tava or a griddle and add a little ghee so that it does not stick.

Make round shapes of makki roti & carefully transfer to the tava.

Cook with ghee till golden brown.

Serve with hot sarson da saag and gur (jaggary) and white butter.