Makai ki Roti

1. Firstly, add makki atta or maize flour to a dish.
2. Add a little water at a time and mix it with makke ka atta in a rotating motion from the center of the bowl to outward until it forms a dough and it cleans the sides of the bowl.
3. If the dough becomes sticky then add more makki flour or if the dough is dry then add some water.
4. Further, knead the dough for a few minutes until the dough becomes firm and smooth, with just the right rolling consistency.
5. Knead the dough for a few seconds again to make a ball.

6. Make dough balls, shaping them into a ball and flattening them slightly with your palm.
7. Sprinkle some makai ka atta on the rolling board or chakla. Then place the dough ball on the rolling board.
8. After that sprinkle some maize flour (makki atta) on the dough ball also.
9. Prepare round chapati/roti by patting the dough ball on a rolling board with your hands.
10. First, flatten the dough using your palm, and then roll it into a neat roti using the rolling pin.
11. You can also roll the dough ball by keeping it in between 2 sheets of polythene.
12. Now pick the chapati, pat it in between your hands to shake off the excess flour, and place it on the hot Tawa.

13. In about 1 minute (approx.) the little bubble will start appearing, with the help of a spatula turn the makai ki roti over to the other side and cook for a few seconds.
14. You will see brown spots on the makai roti.
15. Further, Cook both sides partially as we will be cooking directly on the flame.
16. Now place the makka roti on the flame directly, and allow it to puff up.

17. In addition, apply some ghee on the roti.
18. Finally, Makai ki Roti or Makki Ki Roti or Makka Roti is ready to enjoy with sarson ka saag.