Punjab's winter icon, best with sarson da saag. Sweet, rustic, gluten-free.

Store staples used: Maize Flour (Makki Atta)

Serves 2 · 25 minutes

Ingredients

• 1½ cups maize flour
• Warm water
• ½ tsp ajwain (optional)
• Salt
• Ghee

Method

1. Knead maize flour with salt, ajwain, and warm water into a soft dough; keep it covered and warm.
2. Pat between two sheets of parchment into thick rounds.
3. Cook on a hot tawa, flipping until brown spots appear, then finish over the flame.
4. Top with a generous spoon of ghee.