Makki di Roti

Corn flour flatbread — stone-ground maize flour (makki atta) kneaded with warm water into a stiff, crumbly dough, shaped by hand (not with a rolling pin — corn dough tears) into thick rounds and cooked on a cast iron tawa over medium heat, flipping multiple times until both sides are golden and the roti holds together. Finished with a smear of white butter or ghee. The essential bread for sarson da saag — the two are functionally inseparable in the winter meal. Coarser and more substantial than wheat roti, with a sweet cornmeal flavour.