Heat a flat tawa/griddle on medium high. Keep the dish of water and the muslin cloth ready.

Place the sorghum flour in a flat kneading bowl and mix in the salt to taste. Add the boiling water and use a wooden spoon to mix everything well together till it forms large lumps

When it is still warm, but not so very hot, begin to knead the mixture to form a smooth dough. Cover with a warm cloth - you need to work fast as the rottis are easier to roll when the dough is still warm. Once it cools it will get really hard.

Dust some sorghum flour on a clean working surface or a rolling board. Pinch out lemon sized balls of dough and using a rolling pin slightly flatten them and roll carefully into flat rounds. Dust extra flour if required. See notes for alternate method of rolling.

Transfer the flattened rotti on the hot griddle and let it cook for 20 seconds. Then moisten the muslin/kitchen towel with some water and pat the rotti. Flip to cook on the other side. Rottis that have been correctly rolled will puff up slightly. Cook for another few seconds.

Transfer into a hot box. Continue the process till all the dough has been used up.

Serve hot with badanekai yennegai (traditional North Karnataka style brinjal curry) or any other veg or non veg side dish of your choice.