Ingredients:
- 2 cups bajra (millet) flour
- 1/2 cup wheat flour
- Salt to taste
- Warm water as required
- Ghee or oil for cooking
Instructions:
- In a mixing bowl, add bajra flour, wheat flour, and salt. Mix well.
- Gradually add warm water and knead the dough until it becomes soft and pliable. The dough should not be too dry or too sticky.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes.
- Divide the dough into small balls and roll them into round rotis using a rolling pin.
- Heat a tawa or griddle on medium heat. Once hot, place the rolled roti on the tawa and cook for 1-2 minutes on one side.
- Flip the roti and cook the other side for 1-2 minutes or until brown spots appear on the surface.
- Brush the roti with ghee or oil on both sides and cook until crispy and golden brown.
- Repeat the process with the remaining dough balls.
TIPS:
- Bajra flour tends to dry out quickly, so it's best to cover the dough with a damp cloth to prevent it from drying out.
- If the dough is too sticky, you can add a little more wheat flour to balance it out.
- To make the rotis softer, you can add some grated radish or boiled mashed potato to the dough while kneading.
- Make sure the tawa or griddle is hot before placing the roti on it, this helps in evenly cooking the roti.
