Sift the millet flour and salt together. Gradually add enough warm water and knead with greased palms to make a semi-soft dough. Knead the dough 5 minutes before making the roti.
Divide the dough equally into lemon-sized portions. Flatten each potion with your palms, pressing the edges together, and make 5-6″ diameter discs. Avoid using the rolling pin.
Heat a griddle; lay a roti flat on it and roast both sided. Smear 2 tbsp ghee on the disc, crumple lightly between both palms and serve hot. repeat with the other rotis.
Serve immediately with yoghurt, onion, and lehsun chutney or sangar ka saag.
