Bajra Roti Millet Flatbread Recipe
2 cups millet flour
2 cups water
salt to taste
For seasoned roti:
Bring your water to boil in a saucepan and add your flour, butdo not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover
Take a quart size freezer safe ziploc bag and cut out the sides.
For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.
For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.
Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.
Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.
Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It’s up to you. :) I usually gobble a few before dinner gets anywhere near the table.