Kambu Roti / Bajra Roti / Sajjalu Roti / Kambam Roti

INGREDIENTS:

• 2 cups bajra flour / pearl millet flour
• 1 tsp salt
• 2 tbsp ghee
• 2 tbsp jaggery (to serve)

 STEPS:

1. Take pearl millet flour in a bowl and mix with  salt. Add hot water little by little and mix together to get a thick dough consistency.
2. Leave it for 5 minutes till the bajra dough is cool enough and knead it till it gets soft.
3. If the dough is too sticky, that means there is more water than needed so add a little more flour.
4. Likewise if it is too dry, add a little water. Like regular wheat dough, kneading the millet flour dough takes a bit of practice, so start with a small batch.
5. Heat a tawa  on medium-low heat.
6. Divide the dough into small balls  and cover with a damp cloth.
7. For each bajre  roti, take one ball of dough and  make a nice round shape.
8. Carefully transfer the chapati to a hot tawa and cook on both sides till it is cooked through.
9. Smear with ghee and serve with jaggery.

Note: You can also add chopped leafy greens like fenugreek (methi), spinach or dried herbs to the dough to add more flavor to the bajra roti.