Directions

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1. In a medium-sized mixing bowl, combine the barley flour and salt. Gradually add the warm water while mixing with your fingertips. Continue to add water, a little at a time, and knead until you form a soft and pliable dough. The dough should be smooth and not too sticky. If it feels dry, add a tablespoon more of warm water.

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1. Cover the dough with a damp cloth or a lid and set it aside to rest for 15 minutes. This allows the barley flour to fully absorb the water, resulting in a softer and more manageable dough.

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1. After the resting period, knead the dough again for a minute. Divide the dough into 6 to 8 equal-sized portions and roll them into smooth balls between your palms.

2. Lightly dust a clean, flat surface and a rolling pin with barley flour. Take one dough ball and flatten it slightly. Gently roll it out into a circle of about 5-6 inches in diameter. Barley roti can be a bit delicate and prone to cracking at the edges, so apply even, gentle pressure while rolling. Don't worry if they aren't perfectly round.

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1. Heat a tawa (a flat Indian griddle) over medium heat. Once hot, carefully place a rolled-out roti onto the tawa. Cook for about 30-40 seconds, or until you see small bubbles start to form on the surface.

2. Flip the roti using tongs and cook the other side for about a minute. You can gently press the edges of the roti with a folded cloth or a spatula to encourage it to puff up.
3. Flip it once more and cook for another 20-30 seconds until golden brown spots appear on both sides.

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1. Remove the cooked roti from the tawa and generously brush one side with butter or ghee. This will keep the roti soft and add a delicious flavor.