Combine bajra flour, wheat flour (atta), and salt in a large bowl. Whisk together. Make a well in the center.

Add warm water gradually, mixing with your fingers. Add slowly: bajra flour hydrates quickly.

Knead into a smooth, soft dough that does not crumble or stick. It should feel like soft play-dough.

Work in the ghee if using. Cover with a damp cloth and rest 5 minutes.

Divide dough into 6 equal balls, slightly larger than a golf ball.

Hand-patting method — wet your palms. Place a ball in one palm and pat flat, rotating with each pat, until 5–6 inches wide and 6–7mm thick.

Rolling pin method — place ball between two sheets of parchment. Roll gently to a 5-inch circle. Peel top parchment carefully.

Heat a cast iron tawa over medium-high heat until very hot. A drop of water should sizzle and evaporate immediately.

Slide rotlo onto tawa. Cook 1.5–2 minutes until bottom is dry with set edges.

Flip. Cook another 1.5–2 minutes. Both sides should look matte and dry with small dark spots.

Using tongs, hold rotlo directly over gas flame for 30–40 seconds, rotating, until small char spots appear. Skip if using induction.

Transfer to a plate and apply ghee immediately. Serve hot.