Bajra Roti with White Butter

Name: Bajra Roti with White Butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Haryanvi
Ingredients: 250 g bajra (pearl millet) flour; 180 ml warm water; 0.5 tsp Salt; 80 g white butter (makhan); 2 tbsp Ghee

Thick, hand-patted pearl millet flatbreads roasted on a tawa and finished over an open flame, served with a generous slab of white butter — winter breakfast staple and GT Road dhaba favourite.

🇮🇳India· Haryana

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Medium
Calories: 220 kcal

Ingredients

0 of 5 gathered

Servings

Equipment

•Tawa
•Wet cloth or plastic sheet for patting

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 11 g
carbs: 28 g
fibre: 4 g
protein: 5 g
calories: 220 kcal

Instructions

1
Mix bajra flour and salt. Slowly add warm water and knead quickly into a soft dough as it cools slightly.
2
Divide the dough into balls. Pat each ball between wet palms or on a plastic sheet into a flatbread about 6mm thick.
3
Carefully transfer to a hot tawa (flat griddle). Cook on medium heat until the base sets and light spots appear.
4
Flip and cook the other side. Place directly over an open flame briefly until it puffs up and chars lightly.
5
Spread ghee (clarified butter) over both sides.
6
Serve hot with a generous slab of white butter on top.

Chef's tips

Knead and shape bajra dough while it is still warm, as it crumbles once cool. Keep a bowl of water nearby to wet your hands.

Ingredient substitutions

bajra flour → a mix of bajra and wheat flour for easier handling

Storage

Best eaten fresh and hot; does not keep well once cooled.

Reheating

Reheat briefly on a hot tawa with a little ghee.

Common mistakes to avoid

•Letting the dough go cold before shaping, which causes it to crack and crumble.
•Using a rolling pin instead of patting by hand, which tears the dough.