| • | Sieve the millet flour and add table salt to it.
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| • | Gradually add enough hot water and knead with lubricated palms to make a semi-soft dough.
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| • | Knead the dough 5 minutes before making the roti.
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| • | Divide the dough evenly into lemon-sized portions.
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| • | Flatten each piece with palms pressing out the edges together to make 5 - 6 inch diameter discs.
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| • | Heat a griddle at high burn and put a roti on it and roast both sides.
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| • | Then put it straight off on a coal burn to make it crisp.
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| • | Smear 2 tbsp butter on it, crumple lightly between both palms and serve up hot. Repeat with the other rotis.
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| • | Serve immediately with yoghourt or garlic chutney.
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