Bajra has no gluten, so the dough relies on warm water to bind it. Take the flour in a wide plate, add salt and pour in warm water a little at a time, mixing with your fingers. Knead for four to five minutes, pressing with the heel of your palm until the dough turns smooth and pliable, like soft clay. If it cracks when you press it, add a spoonful of water. If it sticks to your hands, sprinkle in a little flour. Rest the dough, covered, for five minutes.