Makhi Di Rotti/ Corn Flat Bread

Continuing from the last post,no Sarson Da Saag is complete without Makhi Do Rotti, rotti made from hardy yellow corn flour. It is not the same corn flour used as a thickening agent in the Indo-Chinese dishes. Makhi is the flour made from corn on the cob- 'Butta' or mekke Jola as we call it in Kannda. These rottis are hardy and have a sweet after taste. Needless to say it goes very well with the Saag.

Yellow Corn Flour 1 cup
Hot water As kneeded
Butter 2 tbsp or more
Salt a pinch

Mehtod:

• Boil water.
  
• Take the flour in a wide mouthed plate -what we call a 'Parath'
• Mix in the salt and make a well in the center.
• Pour over the hot water and using a spoon/spatula, mix in the flour into the hot water.
  
• It will be very hot therefore needs some caution as to not scald one's hands!!
• Add more hot water if needed. The resulting dough should be like that of chapati.
• Once cool enough to handle, pinch lemon size balls.
• Heat a tawa, roll out the pinched off dough into discs using your fingers.
• Place the dough discs carefully onto the hot tawa.
  
• Cook on both sides till the sides are sort of golden brown and serve hot with loads of butter.

Enjoy!