Bajra Roti is made with black millet flour, and is the staple flatbread in Rajasthan, India. This roti has a wonderful flaky texture and delicious taste. It can be served with a variety of vegetable gravy curries and lentil soups, and makes a filling and healthy meal.
Servings: 4 (makes 8 rotis)
Cooking Time: 30 minutes
- 2 cups bajra flour (black/pearl millet flour)
- 1/4 cup wheat flour
- 2 cups hot water
- Salt to taste
- 2 tbsp ghee (clarified butter) or softened butter
- In a mixing bowl, combine the two flours and salt. Add enough hot water, a little at a time, and mix into a soft dough.
- Heat a flat nonstick or iron griddle (tava).
- Divide the dough into 8 portions. Make a ball with one of the portions, and on a floured surface, roll it into a thin circle about 5-6 inches in diameter. Sprinkle with flour as necessary while rolling.
- Place the roti on the griddle, and cook for a couple of seconds on medium high heat, until light brown spots form on the underside. Flip it over and cook on the other side until light brown. Remove from the tava and brush with ghee or butter. Repeat with the remaining dough.
- Serve the bajra roti hot or warm, with a lentil and gravy dish of your choice.
For a smoky flavor, use a phulka grill (if using an electric cooking range) or cook the bajra roti over an open flame (if using a gas range) for a few seconds on both sides, until brown spots form.