Ø 250 gms makkai (corn) flour, sieved
Ø ½ cups ghee or ¾ cup butter
Ø ½ tsp salt
Ø 300 gms jaggery (optional)
Mix salt and flour well. Knead the flour into soft and pliable dough. Use warm water for this. Divide the dough into five equal parts. Spread clean but damped napkin on the pastry board. Make a ball of each piece of the dough and roll it out with a rolling pin to a round shape of about 5 inch diameter.
Lift the raw roti with the napkin and it upside down on the hot tava. Remove the napkin. After a minute or two turn it over and remove it from the tava and bake it over a grill or on the direct flame or on red hot coals. At this stage it may bloat a little but won’t balloon like the puris. Take it off the fire and apply butter or ghee generously, making holes in the center of the crust to allow ghee or butter to penetrate in. Put a piece of jiggery in the center of the roti and serve it hot with curry or one may eat as it is. Normally its combination with Sarson-da-Sag taste superb. In that case the jiggery piece may not be placed in this centre. Similarly Bajre-ki-Roti (Millet Rotis) can also be made.
