Little Millet Roti
Ingredients
Pre-soaked little millet, ground to flour – 1 cup
Hot water – as required
Salt – a pinch
Ghee or oil – for cooking
Hot water – as required
Salt – a pinch
Ghee or oil – for cooking
Method
1. Knead the little millet flour with hot water and a pinch of salt into a smooth, soft dough.
2. Divide into equal balls and pat or roll into rounds with a little dry flour.
3. Cook on a hot tawa on both sides until small brown spots appear.
4. Press gently with a cloth so the roti puffs slightly.
5. Serve hot with a smear of ghee alongside curry or dal.
2. Divide into equal balls and pat or roll into rounds with a little dry flour.
3. Cook on a hot tawa on both sides until small brown spots appear.
4. Press gently with a cloth so the roti puffs slightly.
5. Serve hot with a smear of ghee alongside curry or dal.
Made with Pre-Soaked Little MilletShop the millet used in this recipe
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