Bajra Rotli

Method

Mix bajra flour with salt in a large bowl. Gradually add warm water, mixing with your fingers until a soft, slightly sticky dough forms; bajra dough will be more delicate than wheat flour dough. Let the dough rest for 5-10 minutes to allow the flour to fully absorb the moisture. Divide into 4 equal portions and roll each between two pieces of cling film or on a lightly oiled surface into thin, circular rotlis about 6-7 inches in diameter. Heat a tawa or griddle over medium-high heat and cook each rotli for about 2-3 minutes per side until light brown spots appear and the rotli becomes slightly crisp. Brush with ghee and serve hot with curry, dal or vegetables.