Ingredients
3 cups millet flour
salt to taste
1 and 1/2 cups water
butter or Ghee to spread on the rotla
Method
1. sieve the flour and salt, add water slowly to form a soft dough.
2. Divide the dough into 3-4 portions
4. Form a ball, place on a piece of cling film on a board and flatten into a 1/3 inch thick circle.
5. Place carefully on a medium hot tava (griddle) ensuring no bubbles are trapped underneath, turning it when it after a few minutes. Turn again a couple of times times until cooked, remove and spread some butter or ghee on it.
6. Serve hot with aubergine and potato curry (ringra batata jo shaak) and yogurt.
7. Can be reheated in a microwave or toaster.
