Makka Roti(Corn bread) with radish and fenugreek

Makka in Punjabi stands for maize and roti is Indian flatbread.  Generally makka roti is eaten during the north Indian winters along with sarson ka saag(mustard greens).These are prevalent during the North Indian winters.  

If you prefer to eat Makka roti with some twist, try it either with radish or with fenugreek leaves or a combination of both.  In this case you don’t need mustard green to accompany this makka roti.  You can enjoy this with lots of butter and yogurt.  Makka roti is unleavened bread and the lack of gluten makes it hard to roll out and make it like a traditional roti.  My mother and grandmother made this hard to make roti with their bare hands like a magician.  I don’t have that magic in my hands so I decided to experiment making the makka roti between the zip lock bags.  It is rightly said all is well what ends well.

Ingredients:

Makki Ka Atta (Corn Flour) 2 cups, salt 1 tsp, ajwain (Carom Seeds)  1 tsp,  Wheat flour ½ cup, grated ginger ½ tsp,  peeled and grated radish (muli) ¼ cup,  cleaned, washed and chopped methi leaves(fenugreek leaves) 1 cup, hot water ½ to 1 cup, cooking oil for frying, butter or ghee to accompany the cooked roti.

Method:
 Mix the salt, ajwain, ginger, radish and fenugreek leaves to the corn and wheat flour.
 Mix everything well. 
 Add in hot water, about ¼ cup at a time.

 Knead to make it a pliable so that you are able to make a ball.
 Take a plastic bag/Ziploc and cut it open. Place it on your rolling surface and wet it       .
 Place the ball and add a few more drops of water on top.

 Now press gently on the ball and flatten it with your palm evenly.
Carefully remove from the plastic and place on a hot griddle or tawa.

 Allow it to cook on the bottom.
 After a couple of minutes, put a few drops of cooking oil on top and flip.
 Cook the other side as well and take it off the flame and serve hot with a blob of butter or ghee and yogurt.