2 cups juwar flour (sorghum)
3/4 cup water
Butter to spread on the cooked rotlo
make a dough by slowly adding the water to the flour
this is quite crumbly as there is no gluten in the flour. Divide into four balls, flatten on a piece of cling film with wet hands, until it is quite thin.
Place carefully on a tava (griddle) ensuring no bubbles are trapped underneath, turning it when it after a few minutes. Turn again a coupe of times times until cooked, remove and smear some butter on it.
I served it with sarson ka saag. It is also nice with Chachi's carrot pickle. This rotlo must be eaten when hot, otherwise it leathery and impossible to eat.
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