Bajre ki Roti
The everyday bread of the Rajasthani desert belt, thick and hand-patted from pearl millet flour, roasted on a tava and finished directly over an open flame, best enjoyed with white butter.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Tava (griddle)
- •Rolling board or hand-patting
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 7 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 180 kcal
Instructions
- 1
Slowly mix warm water and a pinch of salt into bajra (pearl millet) flour. Knead gently into a soft, slightly sticky dough.
- 2
Divide the dough into balls. Cover them with a damp cloth.
- 3
Dust a ball with dry bajra flour. Pat it between your palms or press on plastic into a round half a centimetre thick.
- 4
Carefully lift it onto a hot tava (flat griddle).
- 5
Cook on medium heat until the base sets and light spots appear. Flip it over.
- 6
Cook until spotted, then hold with tongs over an open flame. Roast a few seconds on each side until slightly puffed.
- 7
Take it off the heat. Spread generously with ghee (clarified butter) or white butter straight away.
- 8
Serve hot straight away. Bajra roti becomes hard and crumbly as it cools.
Chef's tips
Pat the dough out gently to stop it cracking, and use warm water to help it bind. Always serve immediately, as these rotis harden quickly once cool.
Ingredient substitutions
- bajra atta → a mix of bajra and wheat flour for easier handling
Storage
Best eaten fresh; does not store or reheat well once fully cooled.
Reheating
Warm briefly on a hot tava with a little water sprinkled on it, though texture will not fully recover.
Common mistakes to avoid
- •Flattening the dough too thin, which makes it break apart.
- •Leaving the roti to cool before serving, making it dry and hard to eat.
Serving suggestions
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