| • | Sieve the millet flour and add salt to it.
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| • | Gradually add enough warm water and knead with greased palms to make a semi-soft dough.
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| • | Knead the dough 5 minutes before making the roti.
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| • | Divide the dough equally into lemon-sized portions.
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| • | Flatten each portion with palms pressing the edges together to make 5 - 6 inch diameter discs.
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| • | Heat a griddle at high flame and put a roti on it and roast both sides.
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| • | Then put it directly on a coal fire to make it crisp.
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| • | Smear 2 tbsp ghee on it, crumple lightly between both palms and serve hot. Repeat with the other rotis.
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| • | Serve immediately with yoghurt or garlic chutney. |
