Soft Makki Ki Roti With Radish (Indian Corn meal Flatbread)

Ingredients

• ½ inch fresh ginger
• 2 garlic cloves if they are small use 3-4
• 1 indian green chili optional, skip for kids
• 220 g makki atta super fine yellow corn meal
• 90 g mooli (daikon radish) shredded
• ⅓ teaspoon salt or to taste
• 1 teaspoon kasuri methi (dry fenugreek leaves) (crushed between palms)
• ½ teaspoon turmeric powder can reduce to ¼ teaspoon, can be skipped too, I use it only for golden color
• ⅓ – ½ cup hot water (not boiling) or as needed (I use little less than ½ cup)

Steps

1. Place the ginger, garlic, and green chilies in a mortar and grind them into a smooth paste using the pestle.
2. In a large mixing bowl, add the sifted makki atta.
3. Add the grated radish, ginger-garlic-chili paste, crushed kasuri methi (dry fenugreek leaves), salt, and turmeric powder to the bowl. Tip – Before adding the radish,taste the radish to make sure that they are not bitter else taste of your roti will be spoiled.
4. Using your hands, mix the ingredients thoroughly into the makki atta.As soon as the salt and radish come into contact, the radish will begin releasing its water, which the flour will start absorbing.
5. Gradually start adding warm water, a little at a time, and mixing it with the flour.
6. Now you will have to go by how atta feels – add little water slowly as needed and bring the flour together. Keep in mind that the radish will still continue to release its moisture so the dough will get softer as it sits.
7. Once there is no dry flour remaining, start smoothening the dough using the palm of your hand as you knead. This a bit tedious step and could take 6-8 minutes. You will yield a soft dough. The dough should not be sticky.
8. Set aside the dough for 15-20 minutes. Not needed but I have a habit of resting any sort of dough so I do the same here.
9. Method 1 – Tortilla Press And Parchment Paper1)Line the base of a tortilla press with a sheet of parchment paper.Smear the parchment paper with few drops of oil. 2)Place a ball of dough in the center and add few drops of oil on top of the dough ball.Cover it with another parchment sheet.3)Close the tortilla press and apply firm pressure, pressing 2-3 times or as needed to flatten the dough into a ¼-inch thick roti. The edges of the rotis are going to be cracked unlike the roti made of wheat flour.4)Simultaneouly you can start cooking the rotis on a heated griddle (instructions below).
10. Method 2 – Rolling Between Parchment Paper1)On a flat rolling surface or a rolling stone, place a sheet of parchment paper.Smear the parchment paper with few drops of oil.2)Place a dough ball in the center and drizzle a few drops of oil on top of dough ball.Initially, flatten and spread the dough using your fingers in a circular motion to form a 2 to 3 inch circle. Keep in mind to not rotate the roti, rather rotate the parchment paper as needed to flatten out the roti on all sides.3)Cover the dough circle with another parchment sheet.Using a rolling pin, without applying too much pressure, roll the roti out 2-3 times to flatten it more. I do not make very big rotis – about a 4-5 inch circle.
11. Heat up a heavy tawa or cast iron pan on medium heat.
12. Lift the top piece of parchment paper and carefully place the rolled roti upside down on the hot tawa.
13. Peel off the second sheet of parchment paper. Cook the roti for about 30-45 seconds, or until it slightly darkens in color.
14. Using a flat spatula, flip the roti and brush a oil or ghee(1-2 teaspoon) on the cooked side. After 30-40 seconds, flip again.
15. Repeat the process, brushing oil or ghee on other side. Cook until the roti is evenly cooked and has brown spots on both sides.
16. Shape and cook all the remaining rotis in this way until the dough is exhausted.
17. Serve hot makki ki roti topped with a dollop of butter with sarson ka saag, sliced onions & chilies and a small piece of jaggery.