Water as required (Pre boiled)I used around 375 ml
Instructions
In a small bowl combine the millet flour with salt and oil.
Add a small amount of the hot water and mix using a spoon. Continue to add water bit by bit until a dough is formed. You may need to adjust the amount of water so take it slowly. Adjust as needed. Too wet, add more flour and too dry add more water.
Knead the dough with wet hands into a ball, using the heel of your hand.
Pre heat the tawa or flat frying pan on medium heat. Have some extra flour ready in a plate at the side for dusting.
Divide into 8 equal parts.
Dust your hands with the flour, take a portion of the dough and roll it in between your palms into a ball.
Place the ball of dough into the flour and press flat. Dust both sides.
Place the round of dough onto a board or cut a ziplock bag and place between the 2 sheets of plastic and gently roll using a rolling pin into a circle.
Transfer the roti gently to the preheated tawa or pan. Allow to cook for 30 seconds before turning and cooking for an additional 30 seconds. Turn a couple more times and cook until dark spots appear on both sides.
Remove from the heat and shake off any excess flour. Serve hot with ghee.
Notes
Some people do sieve the Millet flour and you can do this but I didn't feel like it made much difference.You can remove the roti from the taw and finish over an open flame on the gas cooker using tongs. I do that sometimes and it adds a more smoky flavour.