In a mixing bowl, add the corn flour/maize flour along with salt, carom seeds, oil and give a mix.

Now add warm water little by little to make a soft dough. It will not be a stretchy dough, so no need to knead. Just make sure water is absorbed and you can form a dumpling without the dough being too sticky.

Now either use a tortilla press or take a heavy plate to press the dough.

Take two parchment paper and rub little oil or ghee on both the papers.

Take a small about of the dough and roll it in your hand, then gently press it and place it between the parchmenet papers. If using tortilla press place it between the press and then press to flatten the dough. Or use a heavy plate and press on top.

Next step is crucial. Do not peel the rolled dough out of the paper as it will break apart. Instead flip the paper on a medium hot tawa or your hand and peel the paper off gently.

Place the rolled dough on a hot skillet and toast it for about 2 minutes. Flip and layer some ghee or oil and cool for 2 more minutes. Flip and add little more oil or ghee on the other side too.

Depending on the sie of the rolled dough, you will need more or less time.

Once done, take it off to a pan and continue making the rest of the makki roti.

Makki roti tastes best when served warm. So make it fresh and enjoy right away.