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Mix maize flour, oil and salt.
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Knead in a soft pliable dough, adding very little water at a time.
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When the dough is very smooth and soft, bread a lump.
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Shape into a ball, flatten and pat with palm, to make a thin
roti.
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Use dry plainflour to help. Or roll with a rollint pin.
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Take care to dust with flour and lift and turn to avoid sticking.
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Place on a heavy iron or earthen griddle and roast till crisp.
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Repeat on both sides. Repeat for all
rotis.
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Cover and line with napkins to keep warm.
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Drizzle with ghee or butter if desired.
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Serve hot with
sarson ka saag and
slice of onion and lime.
