Ingredients:
250 gm bajre ka atta (millet flour)
2 Tbsp. Butter
salt to taste
100 ml lukewarm water
Method:
Sieve the atta with salt into a tray. Make a bay in the centre, pour water in it and start mixing gradually. When fully mixed, knead to obtain a soft dough. Cover with a moist cloth and keep aside for 30 minutes.
Divide into 8 equal portions, make balls of cover it for 10 minutes.
Flatten each ball between the palms to make a round disc, place the roti on a preheated griddle and bake for about 1 minutes on medium heat. Turn and continue to bake, gently pressing with a cushioned pad. Remove when the bread begins to puff up, it changes colour and is marked with dark patches. Serve with butter.
