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Ingredients
- Sorghum Flour – 1 Cup _3 Tbsp for dusting
- Salt – 1/4 tsp or to taste
- Hot boiling water – 1/2 cup + 3 Tbsp approx
Preparation
Step 1
In a wide mixing bowl, add flour, salt, hot water slowly mixing well with the back of a spoon or a ladle. Once mixed well knead the mixture till you get a smooth ball that doesn’t stick to your hands. So one should be careful while adding the water, keep adjusting the amount of water so that the dough is smooth but not sticky at all.
Divide the dough into 4 equal dumpling, knead one of the dumplings again and cover the rest until use. Flour the rolling surface, start rolling the kneaded dumpling with a rolling pin till you get a 3 inch round circle, then use your hands to tap the roti.
Tap the roti into 7 inch round circle, making sure that while tapping keep on dipping your hands into the dry flour flour if you feel that the roti is sticking to your hands and also keep on rotating the roti while tapping. Continue this process until you get a nice uniform round circle.
Place the roti onto the hot tawa (iron skillet) upside down. cook for 30 sec. Apply water with a brush on the top of the roti evenly and cook till you see some bubbles on top. Then flip and cook for 45 secs, flip again and cook the roti pressing it slightly with the back of your spoon until it puffs up and again flip and cook for 30 secs. Remove from pan and serve hot with any curry.
Follow the same procedure for the remaining rotis.