Take Makka Flourin a vessel. Knead dough just before preparing rotis. Add salt and knead dough with warm water.
Makki Di RotiHeat griddle. Take a small portion of dough and mash with hands until soft. Take a part of this dough and make a small ball. Flatten with palms.
Rub some water on your palms. Press with fingers to enlarge this dough ball, now press with your palms to make a round of 5-6” in diameter.
Place this round on hot griddle, turn when one side is done. When other side is also cooked, pick with tongs (or palta) and cook directly on low flame, turning around until both sides are pink.
Top with a dollop of butter or ghee. This roti tastes best with sarson ka saag. Serve with sarson ka saag or any vegetable you like. Jaggery and butter make it even tastier.