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2 cups Corn Flour (Makki ka atta)
Grated Radish
Salt ( optional)
Warm Water
Method:
- Knead the makki (corn) ka atta with warm water just before cooking the rotis.
- While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the kitchen platform.
- On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti.
- This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted.
- Apply some ghee.