Haryana Bajra Roti Pearl Millet Flatbread Mustard Ghee

Method

1. 1

   Place bajra flour and salt in a bowl. Add hot water gradually, mixing first with a spoon and then kneading with damp hands as soon as it is cool enough to handle.

2. 2

   Knead for 3 to 4 minutes with continuously wet hands — bajra dough has no gluten so it must be kept moist.

3. 3

   It will feel coarser and less elastic than wheat dough. Test: the dough should hold together without crumbling when pressed.

4. 4

   Divide into 4 balls. Keep unused portions covered with a damp cloth as bajra dough dries quickly.

5. 5

   Wet both palms thoroughly. Place one ball on a wet surface or wet cloth.

6. 6

   Pat outward with wet palms into a round 14 to 15 cm wide and 7 to 8 mm thick — bajra roti is always thicker than chapati. Wet your palms repeatedly as you pat.

7. 7

   Heat a dry iron tawa on medium. Invert the shaped roti onto the tawa.

8. 8

   Cook 3 to 4 minutes until the top surface shows cracks and the underside is golden.

9. 9

   Flip. Cook second side 3 minutes. Then hold the roti directly over an open gas flame with tongs for 30 seconds per side until slightly charred spots appear and the roti sounds hollow when tapped.

10. 10

    Apply a generous knob of ghee immediately on the hot roti.

11. 11

    Serve hot — bajra roti hardens within 15 minutes of coming off the heat.