Ingredients:
2 cups bajra atta/ millet flour
1 tsp salt
Warm water
1/2 cup ghee
Preparation:
Put the bajra atta/ millet flour and salt in a large, deep mixing bowl. Make a well in the center. Pour a very small amount of water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together. Do not add too much water . Add very little at a time as required to make the dough come together. . Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough. When the dough is done, cover with cling film and keep aside for 10 minutes. Now heat a griddle on a medium flame. While the griddle is heating, divide the dough into equal-sized portions - you should get about 7-8 for this recipe - and roll them between your palms, into smooth balls. Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat. Now use a rolling pin to roll this ball out into a circular shape about 6" in diameter and approximately 6-8 mm in thickness. When done, pick this circle up from the rolling board and put it on to the hot griddle. Soon you will see tiny bubbles rise on the surface of the roti. This is the time to do the first flip - turn the roti over with a spatula. As soon as the first flip is done, drizzle a bit of ghee on the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too. The roti is done when both sides are slightly crispy and golden brown.
2 cups bajra atta/ millet flour
1 tsp salt
Warm water
1/2 cup ghee
Preparation:
Put the bajra atta/ millet flour and salt in a large, deep mixing bowl. Make a well in the center. Pour a very small amount of water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together. Do not add too much water . Add very little at a time as required to make the dough come together. . Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough. When the dough is done, cover with cling film and keep aside for 10 minutes. Now heat a griddle on a medium flame. While the griddle is heating, divide the dough into equal-sized portions - you should get about 7-8 for this recipe - and roll them between your palms, into smooth balls. Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat. Now use a rolling pin to roll this ball out into a circular shape about 6" in diameter and approximately 6-8 mm in thickness. When done, pick this circle up from the rolling board and put it on to the hot griddle. Soon you will see tiny bubbles rise on the surface of the roti. This is the time to do the first flip - turn the roti over with a spatula. As soon as the first flip is done, drizzle a bit of ghee on the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too. The roti is done when both sides are slightly crispy and golden brown.
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