First, strain 1 cup of Makki ka atta (maize flour).

Add water. (Pro tip: Do not add a lot of water at once. Pour a little bit first and sprinkle additional water as required).

Mix water and flour nicely. Remove half of it and make a soft dough. (Pro tip: Do not make the dough with all the flour at one. It is good to make the dough in parts. This ensures softness in the Makki ki roti. If you make the entire dough at once, the binding property of it is reduced, especially while making Makki ki roti).

Now, take a small portion of the dough in your hand. Roll it in your palms and make a ball of the dough.

Now, flatten the ball by pressing it with your hands, turn it in a circular motion while pressing the sides continuously with one hand as shown in the image. (Pro tip: Wet both your hands with water while making the roti. This will prevent the flour from sticking to your palm and the roti from cracking).

When it is big enough in size, lay the roti flat on your palm and continue pressing it gently to give the final shape. The Makki ki roti is ready to cook. (Pro tip: Making roti by hand needs practice. Alternatively, you can place the ball on a large piece of plastic with a little bit of oil rubbed on it, cover it from top with another plastic piece, and roll it using a rolling pin).

Now, first heat a tawa nicely on a high flame and then put the roti on it.

Then, turn the flame of the stove to medium and flip the roti when one of its sides is slightly cooked. Flip it over a couple of times to ensure the roti is cooked nicely from both sides.

Now remove it from the tawa using a pair of tongs (chimta).

Place it directly over the flame of your gas stove. Ensure the flame is high.

Turn the roti a bit, and when it starts swelling, flip it. Ensure that the sides are also cooked nicely.

Repeat the steps to make as many Makki ki rotis as you want. Rub a little bit of desi ghee on top of each, and your homemade Makki ki roti is ready to be served and enjoyed with Sarson da Saag.