Bajra Roti
Thick, rustic flatbreads made from bajra (pearl millet) flour, a staple of Rajasthani and Gujarati kitchens. These hearty rotis are traditionally served with a dollop of white butter, garlic chutney, and a bowl of dal or kadhi. They are warming and especially popular in winter.
Prep Time
15 min
Cook Time
15 min
Servings
4
Difficulty
easy
Ingredients
- Bajra (pearl millet) flour — 2 cups (240 g)
- Warm water — 1 cup (approx.)
- Salt — 1/2 teaspoon
- Ghee — 2 tablespoons (for serving)
Instructions
- 1
Place the bajra flour and salt in a large bowl. Add warm water gradually, mixing with your fingers to bring the dough together.
- 2
Knead into a soft, smooth dough. Bajra dough does not contain gluten, so it will not be elastic like wheat dough. It should be pliable and moist but not sticky.
- 3
Divide the dough into 4 equal balls. Pat each ball between your palms or press it on a lightly floured surface (use bajra flour for dusting) into a thick disc about 6-7 inches in diameter. Alternatively, flatten on a banana leaf or plastic sheet.
- 4
Heat a heavy tawa or flat griddle over medium-high heat until it is very hot.
- 5
Place the roti on the hot tawa. Cook for 2-3 minutes until the bottom gets brown spots. Flip using a flat spatula.
- 6
Cook the other side for 2-3 minutes. Then hold the roti directly over an open flame using tongs and roast both sides briefly until puffed slightly and charred in spots.
- 7
Brush generously with ghee and serve immediately while hot.
Tips
- •Use warm water (not hot, not cold) to knead the dough. Warm water helps bind the gluten-free flour and makes it easier to shape.
- •Bajra rotis are best eaten fresh off the tawa as they harden quickly when cool. Serve immediately.
- •If the dough cracks while patting, it is too dry. Wet your palms and knead a bit more water in.