Authentic home cooking from India, with US measurements. 
Makke di Roti with Sarson da Saag
Open in Cookpad AppSteps
- 1
Add salt to warm water. Use this to knead the cornmeal into a dough. Cover and let it rest for 20 minutes.
- 2
After 20 minutes, knead the dough well so it becomes smooth and doesn’t break while making the roti. Divide the dough into equal portions. Wet your hands with lukewarm water and shape each portion into a flatbread, or dust a board with flour and roll out the dough.
- 3
Heat a griddle (tawa) and place the roti on it. Cook on both sides, brushing with ghee, over low heat until golden brown.
- 4
Serve hot with saag and jaggery.
- 5
Note: The recipe for Sarson da Saag has been posted earlier.
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