This rustic bread is thought of as a high-energy food by farmers of Maharashtra. They eat it with salt, green chiles, and sometimes a red onion—not chopped or sliced, but simply smashed with the fist and peeled.
Place the jawar flour and salt in a large bowl. Knead, gradually adding enough water to make a stiff dough. Divide the dough into 8 equal portions.
Place a small piece of plastic wrap on a flat work surface. Take one portion of the dough, roll it into a ball, and place it on the plastic. Wet your fingers with water and pat the ball into a thick 6-inch (15-c