Bajra Roti Pearl Millet Flatbread

Method

1. 1

   Understand bajra flour: Bajra (pearl millet) flour is grey in colour, slightly coarse in texture and has no gluten. This means the dough behaves very differently from wheat — it will not stretch or roll smoothly. It is shaped by hand patting. The taste is earthy and nutty.

2. 2

   Mix the dough: Place 2 cups bajra flour and a small pinch of salt in a wide bowl. Add warm water little by little — about 3/4 to 1 cup total — mixing with your hands between each addition. Bajra flour absorbs a lot of water. Keep adding and mixing until a soft, smooth dough forms. It may feel slightly granular — this is normal. Bajra dough is softer than wheat dough. Divide into 8 equal portions.

3. 3

   Shape by hand: Bajra dough cannot be rolled with a rolling pin — it will crack and break apart. Take one portion of dough. Place on a flat surface or between plastic wrap. Using your palm, press outward from the centre in slow circular motions — like smoothing clay. Turn and press, turn and press, until you have a round about 15 cm in diameter and 5 to 6 mm thick. The edges may be slightly uneven — this is traditional.

4. 4

   Transfer to griddle: Heat a flat iron griddle on high heat until very hot. Carefully lift the shaped roti using both hands or a flat plate and transfer it to the griddle.

5. 5

   Cook on high heat: Cook on high heat for 2 minutes without moving. The surface will change colour as the bottom cooks. Flip with a wide spatula. Cook the other side for 2 minutes.

6. 6

   Finish directly on flame: Pick up the roti with tongs. Hold it directly over a medium gas flame for 15 to 20 seconds on each side, rotating to get even brown spots. This direct flame contact gives the roti a slightly charred, smoky flavour. If using an electric stove, press the roti with a folded cloth on the griddle to get browning on both sides.

7. 7

   Apply ghee: While the roti is still hot, apply 1/2 tsp ghee on top. The ghee will melt immediately into the hot roti.

8. 8

   Keep warm: Place the finished roti in a cloth-lined container. Continue making all the rotis.

9. 9

   Repeat for all portions: Each roti takes about 4 to 5 minutes total.

10. 10

    Serve: Serve hot with ghee on top alongside gatte ki sabzi, ker sangri, laal maas or any Rajasthani curry.

11. 11

    Note: Bajra roti is the traditional daily bread of rural Rajasthan, Haryana and parts of Gujarat. Pearl millet thrives in dry conditions and is one of the few crops that grows in the Thar desert. Bajra roti eaten with ghee, raw onion and a small chilli was the daily meal of farmers in this region. It is higher in fibre and has a lower glycaemic index than wheat roti, making it better for blood sugar control.