Quick answer: Knead bajra dough with hot water and work it while still warm. Pat the roti into shape by hand instead of rolling with a pin, and cook on a hot tawa — this is the most reliable way to avoid cracking.
Bajra has no gluten, so its dough doesn't stretch or hold together the way wheat dough does. Cold water, dough that's been left to sit too long, or attempting to roll it thin with a pin are the most common causes of cracking.
Boil water and knead the bajra atta while it's still hot — this helps bind the dough. Shape and cook each portion while the dough is warm; patting between your palms or between two plastic sheets works better than a rolling pin. Cook on a hot, well-heated tawa, and finish with a light puff over an open flame if you like.
Like jowar bhakri, bajra roti firms up as it cools faster than wheat rotis do — serve hot, straight off the tawa, for the best texture.
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