In a large mixing bowl, add Bajra flour and salt. Bajra flour has a slightly coarse texture and can feel dry, so mixing well at this stage helps distribute the salt evenly.

Start adding warm water a little at a time. Using warm water is very important — it helps the millet flour bind better and makes the dough soft. Begin mixing with your fingers and bring the flour together.

Keep adding small amounts of water as needed and knead until the dough becomes soft and pliable. It should not be sticky or too dry. If it cracks, add a few drops of water and knead again. Let the dough rest for about 5 minutes to relax.

Divide the dough into equal portions and roll each portion into a smooth ball using your palms. You can dust your hands with a little dry Bajra flour to prevent sticking.

Take one dough ball and gently flatten it between your palms.

If you find it sticking to the surface or breaking apart, place a piece of parchment paper or a damp cloth on your work surface. Place the dough ball over it and flatten it gently with your fingers or the palm of your hand to form a thick round roti, about 5 to 6 inches wide.

Once shaped, carefully lift it by turning it upside down directly onto the heated griddle. This trick helps in easy handling and prevents the rotlo from tearing or sticking.

Heat a tawa or iron griddle over medium flame. Place the flattened rotlo on the hot surface (the side that was on top should now touch the tawa).

Let it cook for about 30 to 40 seconds or until you notice small bubbles forming. Flip it gently using a flat spatula.

Cook the second side for another 30 to 40 seconds, pressing lightly with a clean cloth or spatula to ensure even cooking. When both sides have light brown spots, it is ready for the next step.

Now, using tongs, lift the rotlo and roast it directly over an open flame. Move it around gently so it puffs evenly. This gives it that wonderful smoky aroma and authentic rustic flavor.

If you do not have an open flame, you can press it on the tawa with a cloth until it puffs slightly.

Once puffed, remove from the flame and brush it generously with ghee or butter while it is still hot. This keeps it soft and enhances the flavor beautifully.

Serve the warm Bajara Rotlo immediately with lasan ni chutney, jaggery, curd, or your favorite vegetable curry. It tastes best fresh and hot, straight off the griddle.