Ingredients

The following ingredients have 6 Servings
  • 1 ½ cups Bajra flour
  • 1 cup Water (Might need more or less)
  • to taste salt
  • 1 tbsp oil
  • to smear on rotis Ghee

Instruction

  • Heat water until it comes to a rolling boil. I boil about 2 cups of water and then remove a cup to add if needed.
  • Combine the flour and salt in a bowl. You could either add the boiling water to the flour or add the flour to the boiling water.
  • I added the flour to the boiling water, turned off the flame, and then used a wooden ladle to mix them up. Once the mixture was cool enough to handle, I used my hands to knead and make a soft dough. Also, add the oil when kneading.
  • You might need more or less water, so start with less and then add more as you go. Bajra flour needs more water than wheat flour.
  • Rest the dough for about 5 minutes and then divide it into 6 equal parts.
  • I used a plastic sheet (zip lock) to shape my roti. Gently flatten the dough until it forms a 6-8 inches wide circle.
  • Cook the roti on a hot pan / hot tawa until brown spots appear on both sides.
  • Remove the cooked roti and smear it immediately with ghee. Serve warm!