Sieve the maize flour in a large bowl.

Add finely chopped coriander leaves, carom seeds, and salt. Add warm water little by little and knead a little stiff and smooth dough (like paratha dough)

Divide it into 6 equal portions. Wet your palms with few drops of water and make round shaped balls from each portion. Take a plastic ziplock bag and cut it from two sides. Place the bag over a rolling board and put one ball over it. Simultaneously, start heating the tawa over medium flame.

Press the dough ball a little with your palms and flatten it. Cover it with a side of the plastic bag and gently roll it out into medium thick round shaped roti.

Remove plastic from the upper side and gently transfer the rolled roti over your palm by turning it upside down as shown in the photo.

Now easily remove the plastic from the top as if you are peeling it.

Place the rolled roti over heated tawa and cook it for a minute.

Flip it with a spatula and spread few drops of oil over it.

Again, flip it after about a minute and spread oil over upper side. Flip and cook until light brown spots appear on both sides.

Transfer it to a plate and spread butter over it. Serve it immediately with sarson da saag. Makki di roti turns chewy once it cools down, so serve it hot.