Bajre Ki Roti is a rustic, traditional North Indian flatbread crafted from nutritious pearl millet flour, known locally as bajra. Hailing especially from Rajasthan, it’s cherished for its earthy flavor and incredible health benefits, making it a staple during hot summers for its naturally cooling effect on the body. This gluten-free roti pairs beautifully with dry sabzis, spicy chutneys, or bowls of thick yogurt, ensuring you stay full and energized well past lunchtime. While my personal preference leans towards wheat breads, my family truly enjoys the hearty texture and wholesome taste of bajra rotis, especially with pickles or peanut-based gravies for a satisfying meal any time of day.
Though the process is simple, working with bajra flour takes a little patience since it’s gluten-free and tends to be more delicate than wheat dough. This recipe provides two convenient methods for shaping the rotis—either by gently patting with your hands or using a rolling pin for those just starting out. Feel free to mix in fresh herbs or finely chopped vegetables for more flavor and vibrancy. Nourishing, filling, and radiating a homemade charm, Bajre Ki Roti is a delicious way to embrace the goodness of age-old Indian cooking in your own kitchen.
Bajre Ki Roti | Traditional Rajasthani Pearl Millet Flatbread
Print RecipeIngredients
- 2 cups bajra atta (pearl millet flour/sajje hittu)
- 1/2 teaspoon salt
- Hot water, for kneading
- Wheat flour, for dusting
Instructions
Combine bajra atta and salt in a large bowl and mix thoroughly.
Gradually pour in hot water and knead until a soft, pliable dough forms. Continue kneading for about 10 minutes to ensure smoothness.
Add water as needed, considering bajra has no gluten and needs extra kneading for cohesion.
Pinch off a small portion of dough and knead again briefly in your palms.
Lightly dust the work surface with wheat flour to prevent sticking.
Gently flatten the dough ball by patting it between your palms or use a rolling pin for a more even shape, aiming for a thicker roti.
Shake off excess flour, then place the shaped roti onto a heated tawa (griddle).
Dab the top of the roti with a little water using your fingers or a damp cloth to prevent cracking.
Once the water dries up and the bottom sets, flip the roti and allow the other side to cook, pressing gently until both sides are golden with brown spots.
Serve warm with a side of jaggery or your favorite curry.
Notes
Tips:
Knead the dough thoroughly—at least 10 minutes—to help bind the gluten-free flour and prevent cracks., Beginners might find it easier to use a rolling pin rather than hand-patting., Roll the rotis slightly thick; thin bajra rotis may break apart., For extra flavor and nutrition, add chopped onions, fresh coriander, mint, or dill leaves to the dough., Always use hot water while kneading to achieve a soft, elastic dough.
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