Bajra ki Roti (Millet Flat Bread Recipe)
Recipe type: Breakfast
Rajastan is famous for it’s rustic cuisine and Bajra ki Roti comes front and center. Bajra, or millet, is a hearty gluten free grain that is easily digestible and contains many beneficial nutrients. It is packed with protein, high amounts of fiber, B-complex vitamins including niacin, thiamine, and riboflavin. Try this recipe for Bajra ki Roti with Kande ki Subzi (Onion Subzi)…simply delicious!
- Bajra (Millet) Flour – 1 cup
- Chapati (Whole Wheat) Flour – ⅓ cup (for gluten-free rotis, replace chapati flour with equal amount of Bajra Flour)
- Salt – ¼ tsp
- Oil – 1 Tbsp
- Warm Water – ½ cup
- Clarified Butter (Ghee) for topping
- Mix Bajra Flour, Chapati Flour and Salt in a flat bowl.
- Add Oil and mix to incorporate the oil into the flour.
- Slowly add a little Water at a time to form a stiff dough.
- Drizzle a few drops of Oil and coat the dough to prevent a skin from forming.
- Cover and let the dough rest for 15-30 minutes.
- Heat Tawa. Knead dough and divide into equal portions (7-8).
- Lightly grease hands with Oil and flatten the ball into discs (dip the discs into dry Millet Flour to help flatten them further, approx 6 in diameter).
- Place roti on a hot tawa and wait for bubbles to appear.
- Flip to the other side and cook for 1-2 minutes.
- Optional – Finish cooking roti on an open flame using a mesh screen to get a rustic char.
- Smear roti with Clarified Butter (Ghee) and serve hot.