Traditional Rotlo

Traditional Rotlo is a dense millet flatbread made with flour, salt, oil or ghee, and cold water. Its dough is intentionally much softer and more clay-like than chapati dough.

The shaped round is thicker and more fragile, so the source recommends lifting it with a broad spatula to keep it from breaking before it reaches the pan.

Rotlo does not puff. It is cooked until both sides are crisp and brown, then cut into quarters for serving.

Ingredients

• 1 1/4 cups millet flour
• 1/2 teaspoon salt
• 2 teaspoons grapeseed oil, olive oil, or ghee
• 1/4 cup cold water, plus more if needed

Method

Combine all the ingredients in a large bowl and knead with your hands until the dough has the consistency of wet clay. If it is too dry, add water 1 tablespoon at a time; if too soft, add more millet flour. On a lightly floured surface, flatten the dough with a rolling pin or your palms into an 8-inch circle. If it cracks, wet your fingers and press it back together. Lift the round with a wide spatula and cook in a dry heavy-bottomed or non-stick pan over medium-high heat for 2–3 minutes per side, flipping again if needed, until crisp and brown. Cut into quarters and serve. Makes 2–4 servings.