Bajra Roti | Millet Flour Indian Flatbread
I love to have varieties in my food, be it vegetables or fruits. When it comes to cereals I almost prefer non-processed ones. They are more fibrous, nutritious and easy to digest. It’s good to have oats, corn flakes, porridge or any other breakfast cereals/grain but one can do better. Besides wheat, there are many flours available like rice, bajra, corn, ragi, soyabean that are not only nutritious but delicious also. You can mix them and have a multigrain roti for lunch or dinner. In that way you’re not limited to eat grains at breakfast only plus it gives alternative to regular (and boring!) wheat roti.
So here I am going to make Bajra(millet) flour roti. It’s very popular in Rajasthan. During winters people eat it with Rajasthani Kadhi and green chilli. And for left over rotis, they make churma by crumbling and mixing it with desi ghee (clarified butter) and gur(jaggery) . So let’s roll!
- Bajra flour has less gluten. So it requires less water and not stretches much like wheat roti which makes it difficult to knead and roll. Traditionally, village women make rotis by pressing the dough between the palms but I’ll use rolling pin and some dry flour to do this.
- Don’t leave the dough for a long time, it’ll become bitter in taste. Try to finish the dough by making rotis which you can use later for making churma.
Step by Step Method to make Bajra Roti
Take half a kilogram of Bajra(Millet) flour and around 100-150 ml of water to knead.
Knead it into a soft dough. Note that the dough is not as stretchable like wheat flour so don’t add much water in it.
Roll dough into a thin circular shape using rolling pin.
Put it on hot iron griddle.
Shallow fry both sides using ghee till golden brown.
Serve hot with Rajasthani kadhi.
Bajra Roti : Watch the Video
- 1/2 kg millet (Bajra) flour
- 100-150 ml. water (For kneading)
- 1-2 tbsp. ghee (For shallow frying)
- Salt (To taste)
- Mix bajra (millet) flour and salt. Add water and knead well to make a soft dough. Take a small portion and form it into a round ball.
- Heat a tawa to medium hot. Use Rolling pin and spread the round ball into thin round shape to the desired thickness.
- Place gently on medium hot tawa and cook till done on one side. Apply a little ghee and then turn the side to cook the other side. Cook till done. Serve immediately with Kadhi.
Millet flour gets bitter when kept for a long time, so make roti as soon as you finish kneading it.