Millet roti preparation with flour

Ingredients

1 cup millet (kodo millet, barnyard millet, Little or foxtail millet)
2 cups water (adjust according to the type of millet; Little – 1:2; Barnyard 1:2; Foxtail – 1:2.5; Browntop – 1:3)
Salt to taste
Edible Oil / Ghee

Instructions

🌾 Rinse 1 cup of millet once or twice.
🌾 Soak the millet in water (as per the selection of millet) for about 6-8 hours. Please note the soaked water contains water soluble minerals, hence should not be discarded. It can be used in the preparation of roti’s or for any other cooking purpose.
🌾 Drain the water and sundry the grain.
🌾 On through drying of grains, blend it in a mixer. Used this powdered millets for making dough.

🌾 In a vessel bowl take two cups of water and bring it to boiling
🌾 Add cup millet flour gradually to the hot water while mixing the flour with a spoon or spatula. Hot water helps in binding the flour better.
🌾 Add 1 tsp oil or ghee
🌾 Add salt to taste
🌾 Once the mixture cools down a bit, start kneading it into a dough. The dough should be soft and pliable. If it's too dry, add a little more water. If it's too sticky, add a bit more flour.

🌾 Divide the dough into small balls
🌾 Dust a rolling surface and rolling pin with some millet flour to prevent sticking.
🌾 Flatten a dough ball slightly with your hands and then use the rolling pin to roll it out into a circular shape. Millets do not have gluten, so the dough might crack a bit. You can patch it up with your fingers.

🌾 Heat a tawa or flat griddle over medium-high heat.
🌾 Once hot, place the rolled-out roti on the tawa.
🌾 Cook for about 30 seconds or until you see bubbles forming on the surface.
🌾 Flip the roti and cook the other side for another 30 seconds.
🌾 If you like, you can apply a little ghee or oil on both sides while cooking.
🌾 Flip a couple of times until both sides are cooked and you see brown spots.
Press gently with a spatula to ensure even cooking.

Preparation of roti without flour

Instructions

🌾 Rinse 1 cup of millet once or twice.
🌾 Soak the millet in water (as per the selection of millet) for about 6-8 hours. Please note the soaked water contains water soluble minerals, hence should not be discarded. It can be used in the preparation of roti’s or for any other cooking purpose.
🌾 Grind the millets along with the water used for soaking.
🌾 Take a pan and put it on a medium flame. Introduce the grinded mixture in the heated pan.
🌾 Keep stiring the mixture with a keep of a spoon or a spatula until it thickens and takes a shape of a dough.
🌾 Allow it to cool at room tempreture.
🌾 Knead the dough. The dough should be soft and pliable. If it's too dry, add a little more water. If it's too sticky, add a bit more flour.

🌾 Divide the dough into small balls
🌾 Dust a rolling surface and rolling pin with some millet flour to prevent sticking.
🌾 Flatten a dough ball slightly with your hands and then use the rolling pin to roll it out into a circular shape. Millets do not have gluten, so the dough might crack a bit. You can patch it up with your fingers.

🌾 Heat a tawa or flat griddle over medium-high heat.
🌾 Once hot, place the rolled-out roti on the tawa.
🌾 Cook for about 30 seconds or until you see bubbles forming on the surface.
🌾 Flip the roti and cook the other side for another 30 seconds.
🌾 If you like, you can apply a little ghee or oil on both sides while cooking.
🌾 Flip a couple of times until both sides are cooked and you see brown spots.
🌾 Press gently with a spatula to ensure even cooking.