Master Bajra Roti: No More Breaking! Learn the Secret to Soft, Puffed Rotis

• Neelu's Kitchen shares a traditional method for soft, puffed Bajra Roti that won't break or harden.
• Dough is cooked in boiling water to activate starch, providing natural elasticity and binding.
• Steaming the dough for 10 minutes after mixing ensures complete moisture absorption and internal softness.
• Thorough kneading with palms for 4-5 minutes is crucial for smooth, tear-free dough that rolls perfectly.
• Special cooking technique: apply water to one side before placing on griddle, then press to puff up like a balloon.

Why It Matters: Unlock the secret to perfect Bajra Roti: hot water dough, steaming, and proper kneading for soft, puffed results.