Barnyard Millet Roti is a gluten-free and nutritious flatbread made from barnyard millet (also known as Sanwa or Kuthiravali). It's a great alternative to wheat-based roti and pairs well with vegetables or dals. Here's a simple recipe to make it:

Ingredients:

• Barnyard Millet flour – 1 cup
• Water – 1/2 to 3/4 cup (adjust as needed)
• Salt – to taste
• Ghee or Oil – 1 tbsp (optional, for soft roti)
• Ghee or butter – for brushing (optional)

Instructions:

Prepare the Dough:

• In a mixing bowl, add 1 cup of Barnyard Millet flour and salt to taste.
• Gradually add water (start with 1/2 cup) and mix to form a soft, non-sticky dough.
• If needed, add more water to achieve the right consistency. You can also add 1 tbsp of ghee or oil for softer roti.

Divide the Dough:

• Divide the dough into small, equal-sized balls (about 6-8, depending on the size of your roti).

Roll the Roti:

• Dust your rolling surface with a little millet flour and roll each dough ball into a flat, round disc using a rolling pin.
• If the dough sticks, dust lightly with more flour. Keep the roti thin but not too fragile.

Cook the Roti:

• Heat a tawa (griddle) or non-stick pan over medium-high heat.
• Place the rolled roti on the hot tawa and cook for about 1-2 minutes until small bubbles appear on the surface.
• Flip the roti and cook the other side for another 1-2 minutes, pressing lightly with a cloth or spatula to ensure even cooking.

Optional Step:

• Once both sides are cooked, brush the roti with a little ghee or butter for extra flavor and softness.

Serve:

• Serve hot with curries, dal, or raita.

Tips:

• Barnyard millet dough can be a little tricky to roll, so use a parchment paper or ziplock bag if needed to avoid sticking.
• You can mix a bit of ajwain (carom seeds) or cumin seeds into the dough for added flavor.
• For a crispier texture, you can cook the roti on high heat for a few seconds on each side.

Enjoy your healthy Barnyard Millet Roti!