Makki Di Roti

Breads, in all their glorious variety, form the staple of an Indian meal. This bread uses cornmeal, which makes it the quintessential Punjabi bread. I would be remiss if I didn’t mention this bread’s soul mate, sarson ka saag (mustard greens), which it always seems to accompany. Served hot with a dollop of white butter and cane jaggery on cold wintry evenings, it is absolute manna.

When I first learned to make this roti, my mother gav