Here is a recipe for makki ki roti which are Punjabi roti made from corn flour. Makki ki roti is traditionally served with sarson ka saag, mustard green curry. My recipe is adapted from Show Me the Curry’s recipe for makki ki roti. The ajwain seeds are a really nice touch! I used a mexican tortilla press to make these and it was really easy. I finally figured out why everyone always says to use a cut ziplock bag to press corn tortillas! It works 10x better than wax paper! Dough sticks to wax paper and the paper breaks, but the dough peels very nicely off a ziplock.

1 1/2 cups corn flour
Handful atta flour or regular flour
1/2 teaspoon ajwain seeds
Salt
Boiling water

1. Mix corn flour, atta, ajwain and a little salt.
2. Slowly add boiling water little by little and mix with your hands until a dough forms.
3. Separate into 8 little balls and flatten into rotis either with a tortilla press, a plate, or your hands. If you’re using a tortilla press or plate, cut a ziplock bag on both sides and put the dough into the middle of the plastic and then press. Peel off the roti.
4. Heat a skillet over high heat and add a little butter.
5. Cook each rotis individually for a couple of minutes on each side.