In a kadai or pan, take 1 cup of water. Mix ¼ tsp of salt with it. Cover it and bring it to a boil on a high flame.

Now, add 1 cup of Bajre ka atta (millet flour) to it. (Pro tip: Use the same cup to measure the water and millet flour).

Mix it nicely. Once done, switch off the gas stove. Cover it and let it sit for about 10 minutes to let it cool down a bit.

Transfer it to a bowl.

Knead it nicely for about 3 to 4 minutes until it turns soft. (Pro tip: You may grease your hands with a bit of ghee while kneading the dough).

Now, take some portions of the dough and make the dough balls. Roll them within your palms pressing slightly to flatten each dough ball a bit.

Dip each dough ball in a plate with dry millet flour to coat nicely from both sides.

Roll it using a rolling pin, pressing the sides very gently. (Pro tip: Pressing the sides gently while making the roti will help turn it easily while rolling ensuring uniform thickness).

Check the thickness of each roti. It should be uniform as shown in the figure and not be too thick or too thin.

Make all the rotis this way and keep them aside on a plate.

Now, heat a tawa on your gas stove. When it is hot, place one roti on it.

Flip it after a minute or so to cook the other side on a medium flame. Flip it for a couple of times this way.

Now, take a clean kitchen towel and press the sides of the roti, moving it simultaneously. This will ensure uniform cooking and help the roti to puff up easily and quickly. (Pro tip: If you are not comfortable making the roti by pressing it with a piece of cloth, you can roast it on the fire directly after cooking it on the tawa).

Remove the roti and brush a little bit of ghee on it finally.