Millet roti is considered very healthy and is often eaten by families during the winter season. However, problems sometimes arise during preparation: the roti may break, become too hard after baking, or the edges may tear.
Enjoying hot millet roti in cold weather is especially pleasant; it is traditionally eaten with honey, butter, garlic paste, or sardines. Besides its taste, millet roti is an excellent source of fiber and many essential nutrients, which explains its popularity in winter. Nevertheless, the cooking process can be difficult for some people.
Situations often occur where the dough cracks during kneading, the edges tear while rolling, and the finished roti turns out quite hard. If you want to learn how to cook soft and tasty millet roti at home, simple methods are presented below.
Tips for making soft millet roti
First, mix the millet flour with salt in a bowl. Then, knead the dough by gradually adding warm water. The dough should be kneaded well for 4-5 minutes until it becomes smooth and soft. It is important to ensure that the dough is neither too dry nor too sticky. If the dough starts to crack when pressed, you can add a little more water. After that, cover the dough and let it rest for 5 minutes.
Next, form four equal balls from the dough and cover them. Take one ball, lightly dust it with dry millet flour. Placing it on a clean surface or parchment paper, gently shape it into a circle by lightly patting it with your fingers. The roti can be stretched to about 6 inches. If the edges start to tear, they can be carefully pressed with your fingers. It is also possible to use two sheets of parchment paper to give it shape.
Heat a skillet over medium heat and carefully place the roti on it. When the top surface of the roti becomes slightly dry, drizzle a small amount of water over it and distribute it. Flip the roti after about 30 seconds. Bake on the other side until light brown spots appear, then flip it again. After that, gently press the edges with a cloth so that the roti cooks completely. At the end, you can grill the roti over an open flame, but this must be done with caution.
When the roti is fully cooked, remove it from the skillet and brush a small amount of ghee on top. Millet roti can be served with butter, honey, garlic paste, eggplant, or dal. It also pairs well with yogurt (chaach).
Tips for keeping millet roti soft
To keep the roti soft, use fresh flour, as old flour can be dry and contribute to cracking during cooking. When kneading the dough, it is recommended to use warm water, adding it in portions as needed. After cooking, wrap the rotis in a clean cotton towel or place them in a covered pot so they do not harden too quickly. When reheating, you can lightly grease the skillet with ghee. If you initially had difficulty making millet roti, you can add a little wheat flour to the dough, as this will make handling the dough easier.
