Kodo millet flatbread hand-patted and cooked on a dry tawa — the ancient grain bread of the tribal communities of Chhattisgarh, nutritionally exceptional and gluten-free.
Ingredients
2 cups kosra (kodo millet) flour — or grind kodo millet in a dry grinder to a coarse flour
Hot water — approximately 3/4 cup
1/2 tsp salt
Oil, ghee or forest honey for serving
Method
Place kodo millet flour and salt in a bowl.
Add hot water gradually mixing with a spoon and kneading with continuously wet hands as it cools.
Knead 3 to 4 minutes with wet hands. Kodo millet has no gluten — the dough is coarser and less elastic than wheat dough.
Divide into 4 balls. Keep covered with a damp cloth.
Wet both palms. Place one ball on a wet surface.
Pat outward with wet palms into a round 14 cm wide and 7 mm thick. Rewet hands repeatedly.
Heat a dry iron tawa on medium. Invert the shaped roti onto the tawa.