In a large bowl, add pearl millet flour, salt, and oil. Add lukewarm water little by little.
After adding ¾ cup, mix flour with hand. Add more water little by little and make a soft dough.
Lightly flour a work surface. Place the dough on the work surface and roll it into a log shape. Cut the dough into 8 equal pieces. Roll 8 balls out of dough. Shape the balls into a round flat disk.
Keep the tawa/ griddle to heat on the stove.
Dust a bajra dough ball with flour to prevent it from sticking. Place the dough ball between two plastic sheets. Next, with the help of a rolling pin, roll the dough ball between the sheets to make a roti.
Remove the plastic sheet and prepare to cook the bajra roti.
Cook roti on the tawa, just like roti. (Half cook the first side and flip. Fully cook the second side and flip to the first and fully cook the first side of roti.
Smear oil on the baja roti after removing from tava or after cooking roti you can fry the roti on tava to make it crispy.
Serve the bajra roti fresh with a dollop of butter.