Hand-patted pearl millet flatbread cooked on a dry tawa — the foundational daily bread of Rajasthan eaten with mustard saag, chutney and generous ghee.
Ingredients
2 cups bajra flour (pearl millet flour)
1/2 tsp salt
Hot water — approximately 3/4 cup
Ghee — generous amount for serving
Method
Place bajra flour and salt in a bowl. Add hot water gradually mixing with a spoon then kneading with continuously wet hands as it cools.
Knead for 3 to 4 minutes with continuously wet hands — bajra has no gluten so the dough must stay moist.
Divide into 4 balls. Keep covered with a damp cloth.
Wet both palms thoroughly. Place one ball on a wet surface.
Pat outward with wet palms into a round 14 to 15 cm wide and 7 to 8 mm thick. Rewet hands repeatedly.
Heat a dry iron tawa on medium. Invert the shaped roti onto the tawa.
Cook 3 to 4 minutes until cracks appear on top and the underside is golden.
Flip. Cook 3 minutes. Finish directly over a gas flame 30 seconds per side.