• Pour the pearl millet on the kitchen platform and mix with salt.
• Make a well in the centre and add the ¼ cup of hot water.
• With the turner put some of the flour on the sides in the hot water.
• Let it cool a bit then knead well to a soft dough. Add water as needed.
• Make the 8 balls from the flour.
• Knead each of dough balls with the heel of your hand 3-4 times and then make disks.
• Put the tava/skillet to heat.

Patting the roti with your fingertips

• Dust the work surface with some of the dry flour and sprinkle few sesame seeds.
• Press the dough on the seeds then using your fingers press the dough and simultaneously use your finger to slightly turn the dough. (It’s a difficult job that gets easy with practice so go easy on yourself).
• Use dry flour as needed.

To Roll out the dough with a rolling pin

• Wrap a cling film to the rolling pin then follow the same method as making a wheat chapati.

Cooking the Roti

• Once the roti is ready, transfer it to the hot tava/skillet the seeds side up, the flame is on low.
• Use the wet cloth and smear the surface of the roti with water. Just enough to wet the side up.
• When the water dries up and you get small blister of the dough puffing up, turn the roti on the tava/skillet. Raise the flame.
• Let it get brown spots on this side.
• Remove the roti from the tava/skillet and transfer the seeds side on the flame directly. Flame high.
• Transfer to a container.
• Repeat with the rest of the balls.