• First and foremost you will need lukewarm water to knead the dough.
• In a bowl add a cup of pearl millet flour, add salt to taste and mix it.
• Add the lukewarm water accordingly while kneading flour, as it should not be sticky or dry.
• Once you are done with kneading, cover the bowl with a lid and keep it aside for five minutes to set in.
• Place a small bowl of pearl millet flour.
• After five to ten minutes, remove the lid. Now from the dough take half of it and make it into a ball, then using your four finger tap it outwards and make it bigger and thinner in diameter.
• Place it on heated pan and roast it on medium heat on both the sides.
• Now you can remove pan and heat on the flame directly and once it puffs up and gets golden brown spots.
• Apply ghee immediately on the hot rotla and serve.

Now for the Masala twist and my favorite version

• Use the remaining dough, roll into a ball.
• Use water to smooth it out and make sure there are no cracks.
• Place it out and tap lightly outwards, sprinkle the dry flour as and when necessary.
• Sprinkle the green garlic, coriander and green chilies and tap it lightly.
• Now place it on the pan, with the masala side facing downwards, leave it for around for 1 or 2 minutes.
• Flip it over and roast evenly and repeat the process until it turns puffy and golden spots appear.
• Apply ghee (butter optional, but I absolutely enjoy ghee) and serve!
• I hope you are craving for these awesome bajre ka rotla so just hit the kitchen right away.