In a mixing bowl put the jowar flour, salt, chilli powder. Mix lightly.
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2) Gradually add in some warm water a knead into a slightly stiff dough. Cover with a wet cloth ansd set the dough aside for 20 mins.
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3) Then knead once again and divide into big lemon sized balls. This quantity should yield about 12 portions approx depending on the size.
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4) Place the dough on a floured flat surface such as a marble rolling board, flatten it and roll out/ spread the dough with your palm into a thin flat discs. Dust with flour in between if it sticks.
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If you find it difficult to remove and transfer to pan, lightly grease the surface before you roll out the dough.
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You may also place the portions on a lightly greased clean plastic mats (specially meant to roll out rottis etc) and dust with some flour and roll out.
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5) Carefully transfer onto a hot iron tava/ iron griddle and cook over medium heat.
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When the bottom side of the roti turns slightly dry, sprinkle very little water on the upper side and press with a cloth and continue to cook until the water evaporates very slightly.
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Then flip and cook the other side till done. Keep pressing with a cloth so that the rotis puff up in some places. When cooked, brown spots appear on both sides.
