• Firstly, Boil 2 cups water in bowl. Add a pinch of salt.
• When the water starts boiling, add 2 cups jowar flour

  (you may add 1 tsp wheat flour to prevent the cracks at the ends while rolling. this step is purely optional).
• Turn off the flame immediately and mix till the water and the flour combines well. Cover the vessel. Keep aside for 10 to 15 minutes.
• Then, take the dough in a plate. Knead the dough well while it is still warm. If you are not able to handle the heat, use a cup to knead first then wet your hand and knead until you get a smooth dough.
• Divide the dough into equal sized round balls, then flatten them with hand.

Method : 1 - With Belan - Rolling method

• Take some jowar flour in a plate for dusting. Dip the flattened dough ball in the flour. Sprinkle some dry flour on the board and place the dough ball on it. Start rolling like chapati.
• Make sure there is always some flour on the bottom while rolling the dough. This helps to rotate the dough freely.
• Start rolling at the edges to stretch. Roll it gently and slowly. Keep rotating while rolling.
• If you keep it at one place and roll, it will stick to the board. If the edges are splitting/cracking, press the edges like shown in the picture.
• Roll it as thin as you can. For neater edges, you may cut it into round shape by using any sharp lid.
• Next, Heat a pan on medium high heat. Place the rolled dough on the pan with bottom side up.
• Using a wet cloth or silicone brush, apply little water to the Roti. Once the water has dried up, using a flat spatula carefully flip the Roti.
• when the top side of the roti becomes dry and the sides start to loosen up, flip the roti to the other side.
• Cook the bottom side for 2 minutes or until it's fully cooked with light golden spots on the bottom side.
• Next, flip the Roti again either on the pan or directly on the flame. The Roti should start to puff up. If cooking on a pan, apply gentle pressure with a clean kitchen towel to help it puff up nicely. Take the roti out once both sides have light brown spots.
• Continue rolling and cooking the remaining dough balls.

Method : 2 - With Poori press

• 1. Take a poori press and line it with 2 plastic sheets.
• Greese the plastic sheets with few drops of oil.
• Place the dough ball betweenn the plastic sheets and press.
• Gently peel off the pressed dough and place it on the hot pan.
• Cook for 1 minute and then flip to the other side. Cook 1-2 minutes and flip again.
• Press gently with a cloth to puff up.

Method : 3 - Using a Cloth

• Take 2 cups of jowar flour and pinch of salt in a plate. Mix.
• Slowly add water and make a smooth dough.
• Divide the dough into equal sized balls.
• Take a big square shaped wet cloth.
• Place the dough ball on the cloth and start pressing by your bottom of the palm to spread.
• Trim the edges by folding the cloth.
• Heat a pan, it should be very hot. Place the cloth upside down on the pan, immediately, peel off the cloth slowly. If the cloth sticks to the pan, sprinkle some water on the cloth.
• Cook till the roti becomes little dry on top, and loosen the sides, and bubbles appear on the roti. Then flip with a flat spatula.
• Cook on the other side for 2 minutes until the brown spots appear, then flip again and press to puff up.
• Freshly made Jowar Roti's can be served hot, warm, or even at room temperature.
• Finally, Roti goes well with dal, any vegetable curry, raita, dry garlic chutney, sambar and majjiga pulusu.