In a big bowl, plate or tray, add makai atta, salt, and mix.
Gradually, add hot water (bearable hot) and start kneading the dough. Do not add all the water at one time.
Using heels of your hands, knead for 5 minutes to make soft and smooth dough.
Cover the dough and set it aside for 10 minutes.
Now, divide the dough into balls depending upon the size of the roti you want to make.
Take one dough ball and knead it again for a minute, with the heels of your palm, before shaping. Important: This is the key step to make perfect makki ki roti.
Now, take two plastic sheets (zip lock or parchment paper), and grease both of them lightly.
Place the dough ball between the two sheets and slightly press it with the hand first, to avoid tearing of the edges. Then shape it into uniform disc of 6-7 inches using rolling pin
Carefully, take out the rolled makki ki roti in your hands.
Note: If using parchment then, take off the top parchment and keep it aside. Lift the other parchment with roti and flip it on to hot griddle or tawa. Remove the parchment.
Transfer it on to a hot griddle.
Once the top of the roti dries up, thats the time, when you have to flip makki di roti and cook it on the other side.
Cook from both the side until brown spots appear.
Now, cook it on direct flame from both the sides.
Apply ghee/butter and serve with Sarson ka Saag.