Makki atta - corn flour
Grates radish and salt ( optional)
Warm water to knead


Method:

 

1. Knead the makki (corn) ka atta with warm water just before cooking the rotis.
2. While kneading, add some grated radish and salt.
3. To roll it, put a square of polythene paper on the chakla. On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti.
4. Remove the polythene cover and transfer the roti to a hot tava.
5. Cook on low heat, turning till both sides are roasted. Apply some ghee.

Note: This roti is slightly thicker than the normal roti.