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Here is a recipe that Aruna sent to me when I asked about sorghum. In the
next few days I should be getting some Indian rice bread recipes. Don Wiss.
 
From: Aruna Viswadoss <[log in to unmask]>
Date: 27 Nov 1995 12:51:35 -0500
 
Back home, we treat sorghum/bajraflour/corn flour etc the way we
treat wheat flour while making rotis.
        For 4 roties, take about a heaped cup of any of the above
flours, (you can mix them if you want), add 2 teaspoons of
vegetable oil, 1/4 cup of milk, and the rest water (about a 1/4?
add more flour if necessary).  Add some salt as well, and
optionally, some grated radishes, green chillies, onions [when
adding vegetables, make sure to reduce the amount of water-- mix
flour with salt and veggies first, then add the liquids]. Knead
into a tight and firm dough.  punch it, make it into a ball, beat
it forcefully on a hard surface (a good time to vent your
frustrations/anger :))].  When the sides of the container are
free of residual flour or dough, and the dough looks smooth ,
smear the surface with a few drops of oil, keep covered, and
allow to rest.
        (all this takes about 3 minutes or less).
Make four balls out of the dough, dip each into dry flour, and
roll it out into thin and even circles using a rolling pin.  (If
you have not done this before, don't worry about the shape as
long as you get even surfaces.  Put this on a hot ungreased
(non-stick can help beginners) skillet.  When you see the color
lighten because of the dryness, turn it over, and repeat the same
on the other side.
        Now is the tricky part.  If you have a barbecue type
grill, cook this over live coals till brown spots appear. If you
do not have much time, use a paper towel balled up, and while
still on the skillet, increase the heat slightly, and keep
pressing the roti gently while rotating it at the same time. Cook
both sides till golden brown spots appear.
        It should puff up completely, or in places. Remove from
skillet, beat it once to let the air out, smear some ghee on it,
and stack the roties till all are done.
 
[Once trained, you can make all this in 15 minutes if you
parallel process].