Making dough– Take a mixing bowl. transfer all three flours in the bowl. Add a pinch of salt. Always adjust salt according to your taste.
1 cup sorghum flour (jowar atta), ½ cup pearl millet flour (bajra atta), ⅓ cup whole wheat flour, salt to taste
roughly mix all together.
Start adding water slowly. Remember – never add all the amount of water at once as you won’t be able to make a dough. Both Millet and sorghum flours require less water and a fine kneading.
¼ cup + 2 tbsp water to prepare dough
prepare a soft dough.
Kneading – After preparing a soft dough, kneading is really important. You can not skip this step. Knead the dough at least for 7 to 8 mins with your hands.
once the dough is soft enough, cover with lid or cotton cloth and keep aside for 5 to 10 mins.
Preparing Rotis – Divide the dough into 7 or 8 equal portions. roll out the single portion of the dough to a medium-thick roti. Take whole wheat flour for dusting and rolling.
Heat a non-stick pan or clay pan whatever you have. I am using clay-pan to roast my rotis. Clay-pan is pretty common in India and I have grown up in a family that uses clay-pan for making any type of chapati.
gently place the roti on hot Tava and cook for few seconds or till a few bristles appear on the top.
turn over the roti and cook the other side for a few seconds.
lift the roti with a pair of flat tongs and roast over an open flame till the brown spots appear on both the sides.
spread some ghee on the top.
ghee / clarified butter
serve hot.
Notes
Always knead your dough well. Otherwise you won't be able to roll the rotis properly.
spreading ghee on the top will enhance the taste of rotis.