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Bajra Roti

A delicious and wholesome gluten-free flatbread made from pearl millet flour, perfect for scooping up curries.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Bread
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups bajra flour
  • 1/2 teaspoon salt
  • 1 tablespoon oil optional, for softness
  • Warm water as needed for kneading

Equipment

  • Mixing bowl
  • Rolling pin
  • Griddle or tawa
  • Spatula
  • Clean kitchen towel

Method
 

  1. In a mixing bowl, combine bajra flour and salt.
  2. Gradually add warm water and mix until the dough starts coming together.
  3. Knead the dough for about 5 minutes until it is smooth.
  4. Cover the dough with a damp kitchen towel and let it rest for 15 minutes.
  5. Divide the rested dough into equal portions, roughly the size of a golf ball.
  6. On a floured surface, take one portion and roll it out into a circle about 6-7 inches in diameter.
  7. Heat a griddle or tawa over medium heat.
  8. Cook the rolled roti for about 1-2 minutes on each side until brown spots appear.
  9. Once cooked, keep the roti in a clean kitchen towel to retain warmth.

Notes

Serve with spicy curries or a dollop of butter for added richness.