Bajra Roti Recipe - Authentic Indian Millet Flatbread
Learn to make authentic bajra roti with this easy recipe. Gluten free pearl millet flatbread perfect with curry and dal. Ready in 30 minutes.
Ingredients
- 2 cups bajra flour pearl millet flour
- ¾ cup warm water adjust as needed
- ½ tsp salt
- 2 tbsp ghee for cooking and serving
- 2 tbsp wheat flour optional, for easier handling
Instructions
- In a large bowl, mix bajra flour, wheat flour (if using), and salt. Gradually add warm water and start bringing the mixture together with your fingers.
- Knead the dough for 3-4 minutes until it comes together into a smooth, pliable ball. The dough should be soft but not sticky. Add more water or flour as needed. Cover with a damp cloth.
- Divide the dough into 6 equal portions and roll them into smooth balls. Keep them covered to prevent drying.
- Take one ball and dip your palms in water. Pat the ball between your palms, rotating and flattening it gradually into a 5-6 inch circle. Keep dipping your hands in water to prevent sticking. Alternatively, place the ball between two plastic sheets and roll gently with a rolling pin.
- Heat a cast iron tawa or griddle on medium to high flame. Once hot, carefully transfer the shaped roti onto the tawa.
- Let it cook for 45-60 seconds until you see brown spots appearing on the bottom. The edges will start to look slightly dry.
- Flip the roti and cook the other side for another 45-60 seconds. Press gently with a cloth or spatula to help it puff slightly and cook evenly.
- Remove from the tawa and immediately apply ghee on top. Keep warm in a covered container or roti basket.
- Continue shaping and cooking the remaining rotis, keeping finished ones covered to retain heat and softness.
Notes
Equipment needed - Cast iron tawa or flat griddle, mixing bowl, clean kitchen towel or roti basket for keeping rotis warm.
Dough consistency - The dough should be softer than regular wheat roti dough but firm enough to hold shape. If it cracks while patting, add a teaspoon of water and knead again.
Make ahead option - You can prepare the dough 30 minutes ahead and keep it covered. Do not refrigerate as cold dough is harder to shape.
Reheating - Reheat leftover rotis on a tawa for 15-20 seconds on each side. Apply ghee to soften them up.
Hand patting technique - This takes practice. Start with slightly thicker rotis until you get comfortable with the motion. Uneven thickness is fine and adds rustic charm.
Storage tip - Store cooled rotis in an airtight container in the refrigerator for up to 2 days. They will harden, so reheating with moisture is essential.
Vegan option - Replace ghee with coconut oil or any neutral vegetable oil for cooking and serving.