Makki di roti

What to get ready

• Makki corn flour 600 g
• Ghee 120 g
• Salt 16 g
• Spinach 600 g
• Ginger 48 g
• Chilli 8
• Garlic 16 cloves
• Atta whole wheat flour 80 g

Method

1. 1 Knead the makki cornstarch with warm water for 8 minutes; the water must be warm so that the cornstarch swells and the dough binds together.
2. 2 Wrap the dough tightly and let it rest for 10 minutes; the cornstarch will crumble when rolled out as it cools.
3. 3 Place the dough ball between two sheets of plastic wrap sprinkled with atta powder, then flatten it into a 4 mm disc.
4. 4 Repair the edges of the pancake by running a wet finger along the edge; cracks in the edge will cause the pancake to break when flipped.
5. 5 Pan-fry for 3 minutes on each side until golden brown, then brush with a thick layer of ghee butter.
6. 6 Cook spinach with ginger, garlic, and chili peppers for 20 minutes, then mash it to make a sarson (a side dish).

With an appliance

• Oven 40 min

  Replace step 5: Place the cake on a preheated cast iron baking tray in the middle rack of the 240°C oven for 6 minutes, rotating the tray at minute 3. The cake cooks evenly and you don't have to press each side, but you'll lose the burnt spots and the smell of the pan or charcoal.