Makki di Roti

Before you start

• Boil the water and let it sit 2 minutes before using. Hot water makes this glutenless dough far easier to handle.
• Knead in small batches and keep the rest of the dough covered with a damp cloth; it dries out and cracks within minutes.
• Cut two squares of baking paper or a clean plastic sheet to pat the rotis between, hand-patting takes practice.

Method

1. Mix the flour, salt and ajwain in a wide bowl.
2. Pour in the hot water a little at a time, mixing with a spoon at first, then knead 5 minutes with the heel of your hand into a smooth, pliable dough.The dough should feel like soft clay. Too dry and it cracks; too wet and it sticks to everything.
3. Cover and rest 10 minutes.
4. Divide into 8 balls. Roll one between your palms until it has no cracks on the surface.
5. Flatten it between two sheets of paper, pressing outward with your fingertips to a rough disc 5 inches across and about 5mm thick.Thicker than a chapati, always. A thin makki roti falls apart when you lift it.
6. Heat the tawa on medium until a drop of water skitters across it.
7. Peel the top sheet off, invert the roti onto your palm, and lay it on the tawa. Cook 90 seconds until the underside has pale brown freckles.
8. Flip and cook the second side 90 seconds, pressing the edges down with a cloth so it puffs slightly.Press around the rim, not the middle, or you will squash the air out.
9. Smear generously with ghee, flip once more for 20 seconds, and stack in a covered dish while you make the rest.
10. Serve immediately with butter melting on top and a bowl of saag.

Storage

Best eaten straight off the tawa. They keep 4 hours wrapped in a cloth inside a covered box; revive on a hot tawa with a little ghee. They do not refrigerate well. The dough goes gritty.