4. Salt if desired
- Put your corn meal in a mixing bowl and make a well in the centre. Add salt (about half a tea spoon)
- Add warm water with one hand and mix with the other (or use a wooden spoon)
- Make a dough out of it.
- Kneed it.
- Now rolling it into a 'Roti' is a bit of a challenge because you can't use dry flour to roll it and the dough has a sticky tendency. Here's the trick to do it.
Make a ball and slightly press it between your palms.
Now lift if from the surface along with the butter paper so it won't break. Peel the paper off.
Transfer it on to a hot skillet or tawa. Add ghee or butter along the sides. Turn it over when one side is nicely golden brown. Cook on the other side and serve.
Serve with a blob of white butter on top, some chutney or pickle and lassi.