Makke di roti and Sarson da saag is a well known Punjabi comfort food. Since I had some fresh methi leaves (fenugreek leaves) at hand, I added them to the roti today. The result was delicious methiwali makke di roti.
I recommend using Masa Harina for making Makke Di Rotis.
1 1/2 cups hot water
Suggested Accompaniment (non-vegan)
Homemade White Butter or Amul Butter
4. Cover and keep aside for 1/2 hour.
6. Take two parchment papers. Keep a ball of dough between them and roll a rolling pin or pat with your hands till you get a uniformly thick disc.
7. Take off the parchment paper and place on the hot griddle. Flip on the other side after about 2 minutes. Let it cook till brown spots appear.
2. You can use a tortilla press for making these roties.