Punjabi cornmeal flatbread (Makki di roti)

1. Mix the cornmeal with the ajwain and salt, then gradually add the hot water and stir with a wooden spoon.

2. Once it is warm to the touch, knead and rub with your palm for 5 minutes until you have a smooth, soft dough that holds together (cornmeal has no gluten, so it needs working well).

3. Divide the dough into 6 balls. Between two sheets of baking paper or a cut-open plastic bag, gently pat each with your palm into a round about 15 cm across and 5 mm thick.

4. Heat a frying pan over medium heat, peel off the top paper, flip the bread into the pan and peel off the other paper. Cook for 2-3 minutes on each side until brown spots appear.

5. Brush both sides with ghee and cook for another half minute each so the edges are crisp.

6. Serve hot with a knob of butter or ghee on top, with sarson ka saag (mustard greens).

Tip: A winter classic of Punjabi villages; "makki di roti te sarson da saag" is the emblem of Punjabi cooking. The dough breaks easily, so patting it out between papers helps a lot; smooth any small cracks with your finger.