firstly, in a large mixing bowl take 2 cup bajra atta, ½ tsp salt and mix well.

add ½ of hot water and start to knead.

knead to the soft dough for at least 10 minutes.

add water as required and knead well as there is no gluten in the dough.

pinch a small ball sized dough and knead again.

dust with wheat flour and pat gently. you can alternatively use a rolling pin to roll as done for paratha.

pat with both the hands until the roti turns as thin as possible. if the roti breaks, it means it needs more kneading.

dust off excess flour and put over hot tawa.

now spread water over the roti with help of hand or wet cloth removing excess dough.

wait until the water evaporates then flip it to the other side.

press gently and cook all the sides.

finally, serve bajra roti / sajje rotti with jaggery or curry.