Pour the 3 cups of water into a pan, add the salt and bring to a boil. Turn off the heat. Add the flour to the water and mix well with a spoon till the flour absorbs all the water and comes together as a ball of dough. Allow this to cool enough to be handled comfortably. Tip the dough onto your worksurface or a large plate and knead the dough by hand till soft and smooth (about 3 to 5 minutes)

Divide the dough into 15 balls. If the dough is sticky, lightly wet your hands with water before forming the dough into balls. Traditionally, these balls are flattened using wet fingers into very thin rounds, but this is a practiced art.

Instead, cut a piece of aluminium foil about 9u201d by 9u201d. Lightly grease the surface of the foil with a few drops of oil. Place this on your work surface and roll a ball of dough on the greased foil, using a rolling pin, into a round approximately 6u201d in diameter. Dust very lightly with some Jowar flour, if needed, while rolling out the dough. Keep the other balls of dough covered during this time.

Heat an iron griddle or non-stick pan. When hot enough, turn the heat down to medium. Place the foil with the rolled out dough on your left palm with the dough side facing down. Using your right hand, slowly peel off the foil so that the roti is resting on your left palm. Now flip the roti onto the griddle or pan. Sprinkle or spray the top of the cooking roti (this is done only on one side of each roti) to just moisten it.

When the roti looks cooked and starts developing brownish spots, turn it over so the other side can cook. Fold a clean kitchen towel into a pad and using this press down on the roti in short intervals, along the circumference and the middle. This ensures that the roti puffs up and also cooks well. This can be uncomfortably hot work if you are not used to it. You may do this using a spatula with a long handle.