Step-by-Step Instructions

1. 1.Prepare the dough

   Take 1.5 cups of millet flour (bajra atta) in a bowl. Gradually add water and knead the flour to form a medium-soft dough. Continue kneading for 2-3 minutes, adding small amounts of water (about 1/2 teaspoon at a time) as needed, until the dough is smooth and pliable.

2. 2.Preheat the tawa

   Place a clay tawa (griddle) on medium-high heat to preheat it. Once hot, reduce the flame to medium.

3. 3.Roll the roti

   Take a small portion of the kneaded dough and coat it lightly with rice flour (or bajra flour) for dusting. Gently roll it out into a medium-thick circular roti, ensuring it's not too thin or too thick.

4. 4.Roast the roti

   Carefully place the rolled roti onto the preheated tawa. Roast on medium flame for about 30-40 seconds.

5. 5.Cook both sides

   After about 30-40 seconds, when small bubbles appear and the edges start to lift, flip the roti using a spatula. Continue to roast on both sides for 1-2 minutes each, until golden brown spots appear and the roti is cooked through.

6. 6.Apply ghee (optional)

   Once cooked, remove the roti from the tawa and place it on a serving plate or a wire rack. Optionally, apply a spoonful of ghee or butter on top while it's still warm.

7. 7.Serve

   Serve the hot Bajra Roti immediately with your favorite curries, vegetables, or a dollop of jaggery.