Bajra roti

Instructions

1. In a large mixing bowl, combine the bajra flour, whole wheat flour, salt, chopped coriander leaves, ajwain seeds, and sesame seeds.
2. Add the ghee or oil to the flour mixture and mix well with your fingers until the mixture resembles breadcrumbs.
3. Gradually add warm water to the flour mixture, little by little, and knead to form a soft, pliable dough. Adjust the water as necessary.
4. Divide the dough into 8 equal portions and shape each portion into a ball.
5. Dust a clean surface with some flour. Take one dough ball and flatten it slightly. Using your palms or a rolling pin, gently roll it out into a 6-inch diameter circle, dusting with flour as needed to prevent sticking.
6. Heat a tawa or flat skillet over medium heat. Once hot, place the rolled roti on the tawa.
7. Cook for 1-2 minutes until you see bubbles forming on the surface. Flip the roti and cook the other side for another 1-2 minutes.
8. Apply a little ghee or oil on both sides of the roti and press gently with a spatula to ensure even cooking. Cook until both sides have brown spots and are cooked through.
9. Remove from the tawa and keep warm in a clean kitchen towel. Repeat with the remaining dough balls.
10. Serve hot with your choice of curry, pickles, or yogurt.