In a bowl, add makki ka atta and salt.

Mix them.

Then add desi ghee.

Pour boiling water.

Mix with a ladle. The flour will turn into a rough dough.

Cover the bowl and rest for 10 minutes.

After 10 minutes, transfer the rough dough in a wide vessel like paraat.

Now knead the dough for atleast 8 to 10 minutes. If dough is sticking to your hands, grease your hands with oil or ghee.

NOTE : while kneading, if you feel that dough is little dry, add bit (spoon by spoon) of hot water and in case, dough is slightly loose, you can add little flour.

Once dough is ready, divide it into portions. The size of portions depend upon the fact that how big roti you want to make. We divided the dough into 7 portions.

Now take one portion and roll it between your palms turning it into a smooth ball.

NOTE : Since the time you are dealing with one portion, cover the rest of the dough otherwise it will turn dry.

Place the ball on a maze flour dusted surface.

Sprinkle some flour in the ball also.

Initially flatten it softly using your finger tips.

Then roll the roti with rolling pin (belan) but with very very light hands. Keep the roti slightly thick.

Put the roti on hot tawa and keep the heat low to medium.

First let the roti turn slightly firm. If you will try to turn it's side immediately, it may break.

Once the roti is firm, turn it's side.

Now cook the roti from both sides.

Likewise cook the entire portions of dough.