1 cup Bajari flour (pearl millet flour) water. salt to taste. Method. Mix flour and salt and add enough water to form a stiff dough. Divide the dough into a small ball and make rotla on your chakla or any smooth surface by tapping your hand on it. Place on a well hot gridle or tava and cook on both side on slow fire.. Firstly, rotla dough should be soft and smooth, do not knead tight dough also I made rotla by tapping it by hand. beginners can find it difficult with bare hands and i recommend making it with a rolling pin. Secondly, meetho rotlo has to be thick as compared to normal rotlo. if you roll it thin, it may start to have cracks and disintegrate.

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Using a rolling pin roll it into a circle of about 5-6 inches in diameter very gently. Flip the board with the rolled rotlo onto your palm with fingers spread out. Flip the rotlo onto the hot tawa. Let it cook for 2-3 minutes. Flip and let it cook for 2-3 minutes. Put the rotlo over the naked flame and let it puff up.. To begin making Bajra Na Rotla in a wide mouth bowl combine the flour and salt; add water a little at a time to make stiff dough. Cover the dough and allow it to rest for 10 minutes. Knead once again and divide the dough into 6 portions. Preheat your iron skillet on medium heat.