Makki ki Roti is a popular Punjabi flatbread made from corn flour and generally served with Sarson Ka Saag. They are made with yellow cornmeal seasoned with salt, red chili powder, carom seeds & coriander powder. The earthy flavors of this roti make this a perfect accompaniment for sarson ka saag (mustard greens).
Make the dough: In a large mixing bowl, mix in sifted cornmeal, salt, carom seeds and red chili powder. Add grated radish and cilantro and mix with a fork. Using a few tablespoons of warm water at a time, knead gently into a soft dough. Knead the melted ghee into the dough and divide the dough into 8 equal portions. Roll out those 8 portions into individual dough balls, about 2 inches in diameter.
Make Makki Rotis/Flatbreads: To make rotis, cut open a gallon size ziploc bag on two ends and spread it open (like a book). Brush both inner sides with water. Wet your palms and gently flatten the dough ball with you fingers. Place the in the center of the ziplock and cover with the other side. Using a heavy bottom fry-pan, press down on the dough 2-3 times, till you have an even thickness flatbread.
Cook the Makki Roti: Heat a skillet on medium-high heat. Peel off the roti from the ziplock and place it on the hot skillet. Cook for about 30 seconds, till it turns a shade darker. Flip it. Brush a little ghee on the other side and flip after 30 seconds. Repeat the process on the other side and cook till the flatbread turns golden in color.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.