In a mixing bowl, combine the bajra flour and salt.

Gradually add hot water to the flour mixture, stirring continuously, until a soft dough forms.

Divide the dough into equal portions and roll each into a ball.

Place a dough ball between two sheets of parchment paper or use a rolling pin to flatten it onto a thin, round disc about 6 inches in diameter.

Heat a tawa or non-stick skillet over medium heat. Carefully transfer the rolled-out roti onto the hot skillet.

Cook for about 1-2 minutes on one side until you see bubbles forming, then flip and cook the other side for another 1-2 minutes.

Repeat with the remaining dough balls.

Serve hot with ghee or butter, alongside your favorite curry or vegetable dish.