Makki Di Roti

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a large bowl, whisk together the maize flour, salt, and carom seeds, if using.

   Omtrent 1 min

2. 2

   Gradually pour in the hot water while mixing with a spoon until a shaggy dough forms.

   Omtrent 2 min

   Kokkens tips: The amount of water may vary slightly depending on your flour, so add it slowly.

3. 3

   Once cool enough to handle, knead the dough with the heel of your hand for 5-7 minutes until it becomes smooth and pliable.

   Omtrent 7 min

4. 4

   Cover the dough with a damp cloth and let it rest for 15 minutes.

   Kokkens tips: Resting makes the dough easier to handle and prevents it from cracking when rolled.

5. 5

   Divide the rested dough into 8 equal portions and roll them into smooth balls. Keep them covered.

   Omtrent 5 min

6. 6

   Heat a tawa or a heavy-bottomed skillet over medium heat.

   Omtrent 2 min

7. 7

   Place a dough ball between two sheets of parchment paper and gently press it into a 12-15 cm (5-6 inch) circle.

   Omtrent 1 min

   Kokkens tips: This dough is fragile, so using parchment paper prevents it from sticking and breaking.

8. 8

   Carefully transfer the roti to the hot tawa. Cook for about 45 seconds, until the color changes slightly.

   Omtrent 1 min

9. 9

   Flip the roti, brush the cooked side with a little ghee, and cook the second side for about a minute.

   Omtrent 1 min

10. 10

    Using tongs, place the roti directly on a medium gas flame and cook for a few seconds on each side until it puffs up.

    Omtrent 1 min

    Kokkens tips: If you don't have a gas stove, you can press the roti on the tawa with a clean, folded kitchen towel to encourage puffing.

11. 11

    Transfer the cooked roti to a plate, brush with more ghee, and repeat the process for all remaining dough balls.

    Omtrent 12 min

    Kokkens tips: Stack the cooked rotis in a covered container to keep them warm and soft.

12. 12

    Serve immediately while hot.