Heat water until it comes to a rolling boil. I boil about 2 cups of water and then remove a cup to add if needed.

Combine the flour and salt in a bowl. You could either add the boiling water to the flour or add the flour to the boiling water.

I added the flour to the boiling water, turned off the flame, and then used a wooden ladle to mix them up. Once the mixture was cool enough to handle, I used my hands to knead and make a soft dough. Also, add the oil when kneading.

You might need more or less water, so start with less and then add more as you go. Bajra flour needs more water than wheat flour.

Rest the dough for about 5 minutes and then divide it into 6 equal parts.

I used a plastic sheet (zip lock) to shape my roti. Gently flatten the dough until it forms a 6-8 inches wide circle.

Cook the roti on a hot pan / hot tawa until brown spots appear on both sides.

Remove the cooked roti and smear it immediately with ghee. Serve warm!