In a large mixing bowl, add 2 cups of cornmeal (makki ka atta) and a pinch of salt. Mix well.
Gradually add lukewarm water to the cornmeal and knead it into a soft dough. The dough should be slightly sticky but not too wet. Cover the dough and let it rest for 10-15 minutes.
Divide the dough into equal portions and shape them into balls.
Place a ball of dough between two sheets of plastic wrap or parchment paper. Gently press and roll it out into a round, flat disc of about 6-7 inches in diameter and 1/4 inch thickness.
Heat a tawa or griddle over medium heat. Once hot, carefully place the rolled-out roti on the tawa.
Cook the roti for 1-2 minutes on one side, or until it starts to puff up and brown spots appear. Flip the roti and cook the other side for another 1-2 minutes.
Remove the cooked roti from the tawa and place it on a plate. Apply a thin layer of ghee or butter on top of the roti for added flavor.
Repeat the process with the remaining dough balls.