Ingredients:��Yields:12
4 cups(400g)cornmeal(flour from pure corn ground fine),21/4 cups(540ml) water,1/2 cup(120g)ghee.
Method:
Start this� step only when ready to cook.Mix cornmeal and 1 1/2 cups water.Add enough of remaining water(3/4cup),2tbsp at a time,mixing after each addition,till dough forms a soft ball.Make 12� balls approx. 4.5cm in diameter.Keep covered with a damp� cloth.On a well floured board,roll a ball of dough lightly.Dust rolling pin from time to time to avoid sticking.Seal cracks by pinching edges and continue rolling into a flat round 14 cm in diameter.
Heat griddle on medium heat for about 3 minutes till ad rop of water splutters instantly when flicked on it.Spread 1/4 tsp ghee all over griddle.Put one hand over round and tip board till round drops onto open palm without sticking to the board.Put round on griddle.Cook till underside has golden brown patches(about 2 min).Turn over with a broad metal spatula.Cook for 2 minutes.Turn over.Continue cooking,till evenly browned on both sides.Roll out and cook remaining balls in the same way except do not spread ghee on griddle.Roll out each ball shortly before cooking(while another round is on griddle).Serve hot accompanied with sarson ka saag.
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