Sikkim Marua Ko Roti Millet Flatbread Sikkimese Nutritious

Method

1. 1

   Place finger millet flour in a bowl with salt.

2. 2

   Pour hot water gradually, mixing with a spoon first then kneading with damp hands as it becomes handleable.

3. 3

   Knead for 3 to 4 minutes with continuously damp hands.

4. 4

   The dough should be smooth and pliable but will feel coarser and less elastic than wheat dough — finger millet is gluten-free.

5. 5

   Test: the dough holds together without crumbling when pressed.

6. 6

   If it crumbles, add a few more drops of hot water.

7. 7

   Divide into 6 portions. Wet both palms thoroughly.

8. 8

   Place one portion on a wet cloth or wet flat surface. Using wet palms pat and press the dough outward into a round disc about 14 to 15 cm wide and 5 to 6 mm thick.

9. 9

   Heat a dry iron tawa on medium. Transfer the shaped roti by inverting the cloth onto the tawa.

10. 10

    Cook on medium heat 3 to 4 minutes until cracks appear on the surface. Flip.

11. 11

    Apply ghee on the cooked side. Cook second side 3 minutes until golden patches appear.

12. 12

    Serve immediately — millet roti hardens quickly as it cools.