n a bowl add rajgira/amaranth flour, salt, cumin, chili powder a tablespoon of coconut oil  along with mashed cooked potato  and gradually add boiled water to form a  smooth dough.

Divide the dough into 10 equal rounds about a size of lemon and set aside.

Take one  ball of dough and drench it into bowl of rice flour/ amaranth flour  and spread it with the help of roller.  Use more flour to prevent the flat bread from sticking. You  need to have patient at this phase, it won’t form round immediately you need to practice a little bit. If you have tortilla press  in hand  take and use it now.

Other easy way I found out that take Ziploc and brush the surface with oil and place the dough ball slowly spread it into a circle with your hand.

Heat griddle or skillet and carefully place the roti and cook for about 1 minute on each side. When you get brown spots on each side it is cooked well.

Remove from the fire and brush it with oil on both sides.