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News India Live, Digital Desk: What do we Indians wait for the most when winter arrives? you recognized it right Mustard greens and corn roti (Makki Ki Roti with Sarson Ka Saag). Hearing the name of this combination makes the mouth water. Warm buttered corn bread with ghee and white butter and jaggery… Ahh! There is no answer to taste.

But, wait! It is fun to eat, but it takes a lot of hard work to make it. Wheat bread can be made quickly, but there is a big problem with corn flour. It does not have elasticity (gluten), so as soon as you start rolling it, it starts tearing at the edges or gets stuck to the rolling pin and breaks.

Many times we try to make it, but give up after seeing the broken bread. But don’t worry! Today I have brought for you those old and tried tips, which will make your corn roti perfectly round and will not break before going on the pan.

1. Correct way to knead the dough (the biggest secret)

Friends, the ‘secret’ of corn bread lies not in rolling it, but in kneading its dough.

• Use of hot water: Never knead corn flour with cold water. Boil water well (Boil hot water). Mix boiling water into flour little by little. The hot water helps the flour bind together.
• Palm magic: Do not leave the flour after collecting it. Rub or knead the dough with the bottom of your palm for at least 5-7 minutes. The more you knead it, the softer and smoother the dough will become. When the dough stops sticking to your hands, understand that it is ready.

2. If you can’t handle it with a rolling pin, then adopt the ‘plastic’ trick.

If you are not an expert in operating a rolling pin, then this method is a boon for you. This is called ‘polythene trick’.

• Take an empty milk bag or a clean plastic sheet. Wash and clean it.
• Apply a little ghee or oil on the plastic sheet.
• Place the corn ball and flatten it a little with your hands.
• Now place the other part of the plastic over the dough (ie the dough should be between two plastic sheets).
• Now slowly roll a rolling pin over it or press it with a flat plate.
• You will see that the roti has become completely round and has not even torn. Now slowly remove the top plastic, turn the roti on the palm and remove the bottom plastic and put it on the pan.

3. A Little Help of Wheat Flour (Optional)

If you are new and cannot make pure corn bread at all, then no problem. Don’t compromise on taste, but add corn flour to a bowl to give the dough binding (hold). 2 spoons wheat flour Or grate boiled potatoes and mix them. Due to this the roti will not tear and the taste will also remain the same.

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Corn bread is a little thicker than wheat bread, so it has to be baked on ‘slow flame’. If it is hurried, it will remain raw from inside. Apply ghee or butter on the pan and cook till it turns golden from both the sides.