Take the makai flour in a bowl. Add the salt.
Adding water little by little knead a very soft dough.
The dough should be softer than the regular chapati dough as Makai absorbs lots of water and the dough will become dry otherwise.
Heat up a tawa. Take a ball of dough as per the size of the roti desired.
Generally, these rotis are quite big and thick, so take the dough accordingly.
Now, apply little oil on both the palms and slowly start pressing it to spread to the required size.
Keep on turning the roti with the help of the palms in a clockwise direction.
This helps to make them spread and increase in size.
When you got the desired size, place it gently on the heated tawa.
Keep the flame medium to high at first, else the roti will dry up.
With the help of the fingers, again press the edges to thin it and spread even more.
Lower the flame in between to adjust the heat and to let the roti cook right through the center.
Let it cook on each side until it turns golden brown.
Apply little ghee on both sides when almost done.
Remove and serve hot with Sarson ka Saag.