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Heat & stir in. Boil the water. Stir in salt (optional) and butter to dissolve. Put the makki atta in a mixing bowl, bring water to a boil, turn off the heat and add flour to the water carefully while mixing with a spoon until all the flour is even and lump free. Cover 5 minutes to steam-hydrate.
Knead warm. Knead 5–8 minutes until smooth and pliable. Cracking? Wet hands with hot water and knead in 1–2 tbsp more water.
Portion & press. Make 8 balls (~75–80g). Flatten to little pucks. Put one between two sheets of baking paper and pat/press to a 12–14cm disc, 3–4mm thick. Seal any edge cracks with damp fingers. Sticky? Use a little butter and ghee on your hands when rolling.
On the tawa. Medium heat. Peel the top paper, lift the disc on your palm, remove the bottom paper, lay onto the tawa. 90-120s → or until light dry spots → flip. 90-120s more → flip again; press gently around the edges with a cloth/spatula to encourage puffing. Total ~2–3 min per roti or to golden-speckled and cooked through
Finish. Brush with ghee/butter.