Corn roti will be made without tearing or adding gram flour, follow very simple tips

In winter, unless mustard greens and maize roti are made, the winter season remains incomplete. Even though mustard greens can be made easily, it is very difficult to make corn roti. The biggest reason for this is that it bursts while making corn bread. To make corn roti without tearing, people often add gram flour or wheat flour to corn flour and then make corn roti. By doing this the taste of corn bread has to be compromised. So is there any trick by which corn flour can be made without adding anything to the corn flour and without it bursting? MasterChef Pankaj Bhadauria tells about simple tips for making Makke Roti. Let us know what are the simple tips.

corn flour kneaded with hot water

Never make the mistake of kneading corn flour by adding cold water to it. You should always knead corn flour with warm water. Do not add water all at once but add it little by little so that the dough comes together easily.

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Make corn bread without rolling pin

You should never roll corn flour roti with a rolling pin. You can use butter paper for this. Cut one ball, make a round ball and place it on butter paper. You can apply a little oil on it as per your convenience. Using your hands, roll the dough into a round shape. This will increase easily. When the roti becomes round, put it in the pan with the help of butter paper and cook it by turning it upside down. Cook it slowly on direct flame. With this, delicious corn bread will be prepared without falling apart.

Increase softness by applying ghee

If you keep the corn bread like this, it will become hard. After making the corn roti, apply ghee on it. By doing this the corn bread becomes soft. Try to eat them only after making them so that the fun gets doubled.

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