Chhattisgarh Kosra Roti Kodo Millet Flatbread Tribal Ancient

Method

1. 1

   Place kodo millet flour and salt in a bowl.

2. 2

   Add hot water gradually mixing with a spoon and kneading with continuously wet hands as it cools.

3. 3

   Knead 3 to 4 minutes with wet hands. Kodo millet has no gluten — the dough is coarser and less elastic than wheat dough.

4. 4

   Divide into 4 balls. Keep covered with a damp cloth.

5. 5

   Wet both palms. Place one ball on a wet surface.

6. 6

   Pat outward with wet palms into a round 14 cm wide and 7 mm thick. Rewet hands repeatedly.

7. 7

   Heat a dry iron tawa on medium. Invert the shaped roti onto the tawa.

8. 8

   Cook 3 to 4 minutes. Flip. Cook 3 minutes more.

9. 9

   Finish over a direct flame 30 seconds per side.

10. 10

    Serve hot with ghee, oil or forest honey.