Heat some water in a saucepan. When bubbles start to form around the edges, turn the heat off. Water should be warm but not boiling.
In a bowl measure 2 cups ofBrar Sweet Corn Flour.
Slowly add 1 cup of water to the dry flour and mix with a spoon so your hands don’t get burnt.
When the mixture can be touched without burning hands, use your palms to knead the dough.
Divide the mixture into two portions and continue to knead the dough with the palms of your hands. If necessary, add some more water.
When both portions are well kneaded, combine them and knead them together.
With your fingers take a small portion of the dough (paira) and roll it into a ball. Cover the remaining dough with a clean cloth to avoid the dough from drying out and getting cold.
Finger indentations in the dough will be a guide as to whether the dough is too wet or too dry/hard. If there are no visible finger marks it means the dough is too dry/hard.
Place a paper towel on the kitchen counter.
Place a ball of dough (paira) on the towel and flatten out with your hands (It is recommended not to use a rolling pin). If necessary, use some dry flour to help you do this.
When your roti is ready, carefully place it on a low heated tawa and cook your roti on a low heat.
When the roti is cooked on one side, flip it over and cook it on the other side.
When the roti is cooked on both sides spread some butter on both sides.
Enjoy your hot and delicious Makki Di Roti made fromBrar Sweet Corn Flourwith Saron Da Saag.
