Heartbroken while making corn bread? Adopt this magical method, round and puffy rotis will be made in 2 minutes.

News India Live, Digital Desk: What do we Indians wait for the most as soon as winter arrives? You have recognized it correctly, Sarson Ka Saag and Maize Roti (Makki Ki Roti with Sarson Ka Saag). Hearing the name of this combination makes the mouth water. Warm buttered corn bread with white butter and jaggery… ahh! There is no answer to the 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 from 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 roti. 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. The right way to knead the dough (the biggest secret) Friends, the ‘secret’ of corn bread lies not in rolling it, but in kneading the 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. Warm water helps the dough bind together. Palm magic: Don’t leave the dough once you’ve gathered 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 cannot handle the rolling pin, then adopt the ‘plastic’ trick. If you are not an expert in rolling the rolling pin, then this method is a boon for you. This is called the ‘polythene trick’. Take an empty milk bag or any 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 on the ball (i.e. the ball 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 absolutely round and has not 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 2 teaspoons of wheat flour or grated boiled potato to a bowl of corn flour to add binding (hold) to the dough. Due to this, the roti will not tear and the taste will also remain the same. Take care of the roasting. Corn roti is a little thicker than wheat roti, hence 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.