Makki di roti

In a large mixing bowl, combine Makki ka atta, salt, finely chopped green chili, finely chopped fresh cilantro, grated ginger, and Ajwain. Mix all dry ingredients thoroughly.

Add 20g of Ghee to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.

Gradually add warm water, a little at a time, mixing with your hands to form a stiff, cohesive dough. Be careful not to add too much water; the dough should be firm. Avoid over-kneading, as cornmeal does not develop gluten like wheat flour.