Bajra Roti

How to Prepare

1. In a large mixing bowl, combine 5 cups of bajra flour with a pinch of salt.
2. Gradually add 2.5-3 cups of warm water to the flour, mixing with your hands to form a soft dough. The dough should not be too sticky or too dry.
3. Knead the dough for 2-3 minutes to ensure it is smooth and pliable.
4. Divide the dough into 20 equal portions and shape each portion into a ball.
5. Take one dough ball, flatten it slightly, and dust it with dry bajra flour to prevent sticking.
6. Roll out the dough ball into a flat, round roti about 6-7 inches in diameter and 1/8 inch thick. Use gentle pressure while rolling as bajra dough can break easily.
7. Heat a flat griddle (tawa) over medium heat. Place the rolled roti on the hot tawa.
8. Cook for 1-2 minutes until small bubbles appear on the surface, then flip the roti using a spatula.
9. Cook the other side for another 1-2 minutes, pressing lightly with the spatula to ensure even cooking. You can apply a little ghee on both sides if desired.
10. Remove the roti from the tawa and keep it wrapped in a clean kitchen towel to stay soft. Repeat the process for the remaining dough balls.
11. Serve hot with dal, sabzi, or curd.