Instructions

1. Bring water to a boil in a saucepan, add ghee.
2. Lower heat and add flour, stir until it forms a dough.
3. Remove from heat, cover and let stand for 10 minutes.
4. Empty into a dish, grease your hand with ghee and knead well to a smooth soft dough, sprinkle cold water if needed.
5. Divide dough into 4 balls (6 for thinner rotis).
6. Take one ball, flatten slightly and coat with dry jowar flour. Using a rolling pin, roll into a circle of about 5-6 inches in diameter.
7. Place on a heated griddle, on medium heat.
8. Brush top with water to prevent cracks.
9. Flip over when bubbles appear, cook until brown spots appear underneath.
10. Flip and gently press with a clean cloth to help puff. Or cook on an open flame to puff.
11. Remove from heat and apply butter or ghee.
12. Repeat with the remaining dough.
13. Note: for a perfect circle,cut with any correct size lid.
14. Variation: add salt, crushed green chilies, as needed.