In a saucepan, bring 1 cup of water to a boil over medium heat.

Once the water is boiled, reduce the heat to low and gradually add 1 cup of bajra flour while stirring continuously to avoid lumps.

Mix well until the flour is fully incorporated into the water.

Turn off the flame and cover the saucepan. Let it sit for about 10 minutes to allow the mixture to set.

After 10 minutes, uncover the saucepan and knead the dough until smooth and pliable.

Divide the dough into equal-sized portions and roll each portion into a ball. Heat a tawa (griddle) over medium heat.

Take one dough ball and flatten it into a disc using a rolling pin, dusting with additional bajra flour if needed to prevent sticking.

Carefully transfer the rolled dough onto the heated tawa.

Cook the roti on one side until it starts to puff up and brown spots appear, then flip and cook the other side.

Once both sides are cooked and browned, remove the roti from the tawa and serve hot.

This recipe makes approximately 5-6 small-sized Bajra Rotis.