Bajra Roti Recipe

I absolutely love this bajra roti recipe because it’s a delightful fusion of rustic charm and wholesome nutrition, making me feel so connected to traditional cooking roots while still being health-conscious. Plus, there’s something incredibly satisfying and therapeutic about kneading the dough and the aroma of ghee-kissed rotis filling the kitchen is pure bliss!

I love to make Bajra Roti because it’s not just tasty, it’s also replete with nutritional benefits. This flatbread starts with a base of 1 cup bajra flour, which is not just gluten-free but also high in fiber.

I usually add 1/4 cup whole wheat flour to help with binding. We cook it with either ghee or oil, but either way, the aroma and taste are on point.

If you need a water adjustment, I suggest adding it gradually until you have a smooth dough. This is not just a flatbread; it can stand in for any sort of bread and even do double duty as a wrap.

Ingredients

• Bajra (Pearl Millet) Flour: Rich in fiber, it aids digestion and helps control cholesterol levels.
• Whole Wheat Flour: Provides additional gluten for binding and is a good source of carbohydrates.
• Salt: Enhances flavor by balancing sweetness and bitterness in the roti.
• Ghee or Oil: Adds moisture and taste, offering essential fats for energy and satiety.

Ingredient Quantities

• 1 cup bajra (pearl millet) flour
• 1/4 cup whole wheat flour (optional, for binding)
• 1/4 tsp salt
• Water, as needed for kneading
• Ghee or oil, for cooking

Instructions

1. In a sizable bowl, mix together 1 cup of bajra flour, 1/4 cup of whole wheat flour (if you choose to use it), and 1/4 teaspoon of salt.

2. Slowly incorporate water, a little at a time, and work the mixture into a soft, flexible dough. The dough should be moist but not sticky.

3. Portion the dough into equal parts, each about the size of a golf ball.

4. On a clean work surface, take each portion and flatten it slightly between your palms; alternatively, use a rolling pin. Dust with dry bajra flour as needed to keep the dough from sticking.

5. Warm a tawa or griddle over medium heat until hot.

6. Position the rolled-out roti carefully on the hot tawa. Allow it to cook for 1-2 minutes, and watch for small bubbles to appear on the surface.

7. Using a spatula, turn the roti to the other side and cook for 1-2 more minutes.

8. Put a little ghee or oil around the edges and put some on the surface, too, and then use the spatula to gently press the surface of the dish for a more even cook.

9. Flip once more and allow to cook for another 30 seconds, assuring that the roti is fully golden and cooked through.

10. Take off the tawa and go through the process again for the remaining dough. Serve steaming and with your choice of superb curry or marvelous vegetables.

Equipment Needed

1. Sizable mixing bowl
2. Measuring cups and spoons
3. Spoon or spatula for mixing
4. Clean work surface or countertop
5. Rolling pin (optional)
6. Tawa or griddle
7. Spatula
8. Small bowl for ghee or oil
9. Cooking brush (optional, for applying ghee or oil)

FAQ

• Q: What is bajra roti?A: Pearl millet flour, a key ingredient in bajra roti, gives it an earthy flavor that makes it delicious. In addition to being scrumptious, bajra roti is packed with terrific nutrition that makes it good for you.
• Q: Can I make bajra roti without wheat flour?Yes, you can make bajra roti using no wheat flour at all, but a little wheat flour adds to the binding properties and makes the dough easier to handle.
• Q: How should I knead the dough for bajra roti?A: Gradually incorporate the water into the flour while mixing until you have a smooth, soft dough that doesn’t stick too much.
• Q: What is the best way to cook bajra roti?A: On a hot tawa or skillet, cook the roti. Ghee or oil should be applied on both sides until it is golden brown and evenly cooked.
• Q: How can I ensure my bajra roti stays soft?To maintain softness, knead the dough well and cook the roti on a medium flame, using ghee or oil liberally.
• Q: Is bajra roti healthy?B: Yes, bajra roti is abundant in fiber and essential minerals. It maintains energy levels and is suitable for people with gluten intolerance.
• Q: Can I store leftover bajra roti?Store in a container that keeps air out, or wrap in a cloth to keep moisture in. Serve warm by reheating on a skillet.

Substitutions and Variations

Should you not possess bajra flour, you can replace it with either jowar (sorghum) flour or foxtail millet flour.
You can substitute all-purpose flour for binding in this recipe, but its use, rather than whole wheat flour, may have an impact on the recipe’s healthfulness.
To create a healthier option, replace regular table salt with pink Himalayan salt or sea salt.
If you would rather not use ghee, you can use olive oil or coconut oil in its place for a completely different flavor.

Pro Tips

1. Use Warm Water for Kneading Using warm water to knead the dough can make it more pliable and easier to work with, resulting in softer rotis.

2. Rest the Dough After kneading, allow the dough to rest for about 10-15 minutes. This rest period helps the flours to absorb water better, making the dough easier to roll out.

3. Roll Gently When rolling out the rotis, apply gentle and even pressure to ensure they are of uniform thickness, which promotes even cooking.

4. Preheat the Tawa Thoroughly Make sure your tawa or griddle is properly preheated before placing the roti on it. This helps the roti to puff up and cook evenly without sticking.

5. Adjust Heat as Needed Keep an eye on the heat and adjust it as necessary. If the tawa is too hot, the roti may burn on the outside while remaining undercooked inside. Conversely, if it’s not hot enough, the roti will turn out dry and hard.