Bajra Roti
Yash dani
4
15 minutes
20 minutes
Indian
Main Course
Bajra Roti is a traditional Indian flatbread made with nutritious pearl millet flour and cooked on a hot tawa until soft with lightly toasted spots. The dough is prepared by adding bajra flour to boiling water, then kneading it until smooth and pliable. Once rolled, the rotis are cooked until they develop small bubbles and puff slightly, giving them a delicious rustic texture. Brushing them with ghee or butter adds extra richness and flavour. Bajra Roti pairs beautifully with dal, sabzi, curd, chutney, or a variety of Indian accompaniments, making it a wholesome and satisfying everyday meal.
Ingredients
1 cup Bajra Flour (plus extra for dusting)
1 cup Water
1 teaspoon Oil
Pinch of Salt
1 to 2 tablespoons Water (if needed for kneading)
Ghee or Butter (optional, for brushing)
Directions
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In a pot, add 1 cup of water, a pinch of salt, and 1 teaspoon of oil. Bring the mixture to a rolling boil.
Add 1 cup of bajra flour directly into the boiling water. Do not stir. Let it heat for 1 minute.
After 1 minute, turn off the heat. Use the back of a spatula to mix the flour and water until the flour becomes crumbly.
Cover the pot and let the mixture rest for 2 minutes.
Transfer the warm, crumbly flour mixture to a large mixing bowl.
Using a wet palm, begin to knead the dough until it starts to come together.
If the dough feels too dry, add 1 to 2 tablespoons of water as needed.
Continue kneading until the dough is soft, smooth, and free from cracks. The final dough should be soft enough to leave an indentation when poked with a finger.
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Scoop a golf ball-sized portion of the dough and roll it between your palms to form a smooth ball.
Place the dough ball on a clean, flour-dusted surface (like a rolling board).
Sprinkle a little bajra flour on both sides of the ball.
Gently roll the dough into a circle using a rolling pin to form the roti.
Optional: If your roti is not perfectly circular, you can use a circular container or lid to press down and cut it into a perfect circle.
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Heat a pan (tawa) over medium heat.
Carefully lift the rolled roti and transfer it to the hot pan.
Cook until small bubbles start to appear on the surface.
Flip the roti to cook the other side.
Flip it once more. It should start to puff up.
Optional: Bajra roti tends to be drier than normal roti. You may brush the hot roti with ghee or butter.
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Repeat the rolling and cooking process for all the remaining dough.
Your Bajra Roti is ready. Enjoy!