Preparation Time: 10-15 minutes
Preparing the Dough: Mix the Flour and Salt: In a large mixing bowl, add bajra flour and a pinch of salt (if using). Add Warm Water Gradually: Slowly add warm water to the flour and start mixing it with your hands. The amount of water may vary depending on the quality of the flour, so add it little by little. Knead the Dough: Knead the mixture into a smooth, soft dough. Bajra flour doesn't have gluten like wheat flour, so it will feel slightly different to knead. It may crack or feel crumbly, but keep kneading until it holds together. If the dough feels too dry, wet your hands with water and continue kneading.
Shaping and Rolling the Roti: Divide the Dough: Divide the dough into small, equal-sized balls. Flatten the Dough Ball: Lightly dust your hands with bajra flour. Take one ball and flatten it by pressing it between your palms or using a rolling pin. Since bajra roti can be difficult to roll out, you can also pat it directly on a flat surface or between a plastic sheet to get a circular shape. Shape Carefully: Roll the dough into a circle, about 5-6 inches in diameter. Be gentle, as bajra roti tends to crack easily.
Cooking the Roti: Heat the Tawa/Griddle: Heat a tawa (griddle) on medium heat. Cook the Roti: Place the rolled-out roti on the hot tawa. Cook on one side for about 1-2 minutes, then flip it to cook the other side. Cook until small brown spots appear on both sides. You can press the roti gently with a cloth to ensure even cooking. Puffing the Roti: After cooking both sides, place the roti directly on the flame or press it with a cloth to puff it up. This step is optional, but it helps to make the roti soft and fluffy. Apply Ghee: Once the roti is cooked, remove it from the tawa and apply ghee or butter while it's still hot.
