Make the Cornmeal Porridge: In a small saucepan, bring the water to a boil.
Turn off the heat, stir in half the oil (1. 5 tbsp / 75 ml), and whisk in the cornmeal until smooth.
Cover, reduce the heat to the lowest setting, and let it steam for 4-5 minutes.
Stir in the remaining oil (1. 5 tbsp / 75 ml) and set aside to cool completely.
Prepare the Fresh Corn: Slice down the center of each kernel row on your ear of corn.
Using the back of your knife, scrape down the cob to extract all the sweet pulp and juice into a bowl.
Mix the Dough: In a large mixing bowl, combine the whole wheat flour, salt, sugar, and cayenne.
Add the fresh corn pulp and the cooled cornmeal mixture.
Mix until a shaggy dough forms, then turn it out onto a clean surface.
Knead to Perfection: Knead the dough for about 5 minutes until it becomes smooth, pliable, and medium-soft. If it's too sticky, add a sprinkle of flour; if too dry, add a teaspoon of water at a time.
Rest the Dough: Form the dough into a ball, place it in a bowl, and cover.
Let it rest at room temperature for at least 30 minutes or up to 3 hours. This step is crucial for a soft, easy-to-roll roti!
Divide and Shape: Gently knead the rested dough for a moment and divide it into 16 equal portions.
Roll each portion into a smooth ball and keep them covered with a damp cloth to prevent them from drying out.
Roll Out the Rotis: Preheat a cast-iron skillet or tawa over medium-low heat. Take one dough ball, flatten it into a 2-inch disc, and lightly dust with flour.
Roll it into a thin, 6-inch circle, using minimal flour to prevent sticking.
Cook the Flatbreads: Slap the roti between your hands to shake off excess flour and place it on the hot skillet.
Cook for about 90 seconds until you see small bubbles and the color lightens.
Flip and cook for another 90 seconds on the other side. It should puff up beautifully! Gently press with a folded cloth to encourage puffing.
Serve Warm: Transfer the cooked roti to a cloth-lined container to keep it warm and soft.
Brush generously with melted butter or ghee, if you like.
Repeat with the remaining dough and serve immediately.
Don't skip the resting time! This allows the flour and cornmeal to fully hydrate, making the dough much more flexible and the final rotis incredibly soft.
