Ingredients:

• Makki atta, cornflour – 2 cups
• grated radish – 1/4 cup
• warm water to knead
• salt to taste

Method:

1. Knead the makki (corn) ka atta in warm water just before cooking the rotis.
2. While kneading, add some grated radish and salt.
3. To roll it, put a square of polythene paper on the chakla.
4. On this, put a ball of the kneaded dough.
5. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti.
6. This roti is slightly thicker than the normal roti.
7. Remove the polythene cover and transfer the roti to a hot tava.
8. Cook on low heat, turning both sides till they are roasted.
9. Apply some ghee. Similarly, cook the other rotis.

Recipe courtesy of Sarath