Ingredients 

• 1 heaping cup rajagaro flour
• 3/4 tsp minced serrano or 1 tsp minced jalapeno pepper
• 1tsp salt
• 1 tsp oil
• 1/4 tsp jeera
• 1 tbsp oil
• Rice flour 
• 1/2 cup water

• Combine rajagaro flour, jeera powder, salt, chilis and 1 tbsp oil. 
• Gradually add water mixing with fingers. Knead dough with the palm of your hand for a few minutes getting the flour off the bottom of the bowl as you knead. 
• When you have kneaded well put this on a rolling surface using a small rolling pin, rice flour or rajagaro flour for rolling the dough. 
• If you add too much flour the dough will dry out. If the dough is too hard add a few drops of water and knead more. 
• 1 cup of flour and 1/2 cup of water should yield 6-8 pieces of roti. 
• Roll out the roti. Heat a nonstick pan to medium temp. 
• Spray with cooking spray or use a tiny amount of oil on tava. 
• Cook first side on hot tava until the roti turns a slight pinkish tint and some air bubbles form and there are brown spots on the side underside. 
• Do not turn too soon or too often. 
• After turning brush a tiny amount of oil on the cooked side with the back of your spoon. 
• Turn when the second side has browned a bit and put a tiny bit of oil on the first side with back of spoon rub heat and transfer to a serving dish.