Step by step bajra roti recipe with photos.
Bajra is also known as pearl millet in English, is used in Sindhi, Gujarati and Rajhistani cuisine. The bajre roti is specially eaten in winters as consumption of bajra is capable of keeping the body warm.
This roti is great option for gluten intolerant people. Lack of gluten makes the roti less elastic so few people find making bajra roti difficult. So I have made very small and thick roti which are easy to handle. Traditionally bajra roti are made with hand and rolling-pin is not used. The dough is just like play dough. And it’s fun to make these roti.
Bajra or pearl is millet is good for weight loss, heart’s health, diabetes and even cancer. So make sure to add this highly nutritional millet roti in your diet for health benefits. Enjoy this delicious bajra roti with Lasanyo (Fried green garlic, keema and eggs), Bhunna keema or other vegetable and lentils.
How to make bajra roti | Pearl Millet flat bread.
- 3 cup pearl millet flour
- 1 teaspoon salt or to taste
- 1 tablespoon oil ,more for frying roti or smearing
- 1 to 1 ¼ cup hot water
Bring water to boil.
In a large bowl add pearl millet flour, salt, and oil. Add hot water little by little and keep stirring with spoon.
After adding 3/4 cup, mix flour with hand. Add more water little by little and make a soft dough.
Keep the tava/ griddle for heating on stove.
Divide dough into 10 portion. Shape the portions into a disk.
With help of some flour, shape each disk into small and round thick flat bread by pressing with hands on a flat surface.
Cook on the tava, just like roti. (Half cook the first side and flip. Fully cook second side and flip to first and fully cook first side of roti).
Smear oil on the baja roti after removing from tava or after cooking roti you can fry the roti on tava to make it crispy.
Serve the roti fresh with a dollop of butter.
You can store bajra roti in freezer up to 15 day. Fry on tava with little oil before serving and they taste great. Freeze immediately after cooling the fresh roti.
Step by step how to make bajra roti.
Bring water to boil.
In a bowl take bajra (pearl millet) flour, oil and salt.
Pour ¾ cup hot water and mix with a spoon. Then mix flour and water with hands to make a dough. If you need more water add little by little. The dough will not need any kneading as it is gluten-free.
The dough is ready but your shouldn’t be very hard or roti will be hard too. And very soft sticking dough will make it very difficult to make roti. So adjust by adding more flour or water if required. Quality of Bajra atta also is important.
Roll 10 balls out of dough. Shape the balls into round disk. (At this step also place the tava for heating on medium high flame ).
Roll each disk into flat roti with hands using bajra flour, very little dusting will be required. You can use rolling pin too.
When tava is hot put bajra roti on it. Cook First side half done.
Like this, fully cook the second side.
Now flip and fully cook the first side. See the roti puffs up. If your roti puffs up it mean you cooked it right and it will be soft. If it doesn’t puff with practice it will.
For children and toddlers, you can make a slit in roti with knife. Then add a dollop of butter and some sugar. The sugar and butter will melt in hot roti. Then break this butter and sugar roti into tiny bits. This is called choori. You can feed toddlers with this healthy food.