Add bajra flour and salt to a mixing bowl.

Pour hot water slowly and mix with a spoon first, then knead with your hands into a soft dough.

Divide the dough into 2 equal balls.

Dust the surface with a little dry bajra flour and gently press the dough ball using your palms to flatten. You can use a rolling pin lightly if needed.

Heat a tawa on medium flame. Lift the roti carefully and place it on the hot tawa.

Cook for 30–40 seconds until small bubbles appear. Flip and cook the other side.

Press gently with a cloth or spatula to help it puff. Cook until both sides have brown spots.

Serve hot with curd, sabzi, or dal.