To begin making the Makki Ki Roti, combine all the ingredients except the ghee/butter in a mixing bowl.

Add a little warm water at a time and make a soft dough. It is important to knead well for 3 to 4 minutes to get the dough together with the warmth of the water.

Divide the makki ki roti dough into large lemon size portions, cover the dough and keep aside, 

Preheat an iron skillet; place a wet muslin cloth on the working surface; wet the palms of your hands and place a dough portion on the wet cloth and pat the makki roti dough with your fingers to make a flat circle.

Invert the muslin cloth over the preheated skillet and place the rolled out makki roti on skillet. Cook the roti on medium heat, flipping over to cook on both sides. Cook until you see brown spots appear on the makki roti.

Once you notice lighter brown spots, flip the Makki ki Roti over direct flame until it is completely cooked through.

Once done, smear some white butter on the Makki Roti and serve hot.

Serve the Makki Ki Roti along with Sarson Ka Saag along with white butter and jaggery to make a complete delicious winter meal.