Bajra Roti
Earthy, nutty pearl millet flatbread that's gluten-free and packed with fiber. A staple of Indian cuisine, bajra roti is warm, tender, and pairs perfectly with curries or dal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 165
- Protein
- 4g
Ingredients
- 1.5 cups pearl millet flour (bajra flour)
- ¾ cup warm water
- ½ teaspoon fine sea salt
- 1 tablespoon ghee or vegetable oil
- 2 tablespoons ghee or vegetable oil for cooking
Instructions
- 1
In a large mixing bowl, combine 1.5 cups pearl millet flour and 0.5 teaspoon fine sea salt. Mix well with your fingers to distribute the salt evenly throughout the flour.
- 2
Create a well in the center of the flour mixture. Gradually pour in 0.75 cup warm water while mixing with your fingers, a little at a time. The dough will be slightly wetter and stickier than wheat dough — this is normal. Knead for 2-3 minutes until you have a soft, cohesive dough that comes together but still feels a touch moist.
- 3
Drizzle 1 tablespoon ghee or oil over the dough and knead for another 30 seconds to incorporate it evenly. Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 5 minutes — this allows the flour to fully hydrate.
- 4
While the dough rests, place a large cast iron skillet or griddle over medium-high heat and let it preheat for 2 minutes until it's hot enough that a drop of water sizzles immediately on contact.
- 5
Divide the dough into 4 equal portions and roll each into a ball between your palms. Bajra dough can be crumbly, so if it breaks slightly at the edges, just pinch it back together — this is expected.
- 6
Place the first dough ball on a sheet of parchment paper or plastic wrap. Using your fingers or a rolling pin, gently press and flatten it into a thin circle about 1/8-inch thick, roughly 7-8 inches in diameter. The edges may be slightly uneven, which is authentic. If the dough cracks at the edges, gently press them together.
- 7
Carefully transfer the flattened roti to the hot skillet by sliding it off the parchment paper. Cook for 45 seconds to 1 minute — you'll see the bottom develop light golden-brown spots and the roti will begin to puff slightly in places. Listen for a gentle sizzle; if it sounds aggressive, lower the heat to medium.
- 8
Flip the roti and cook the other side for 45 seconds to 1 minute until it's also golden-brown and cooked through. Bajra roti won't puff like wheat roti, but it should feel firm and cooked, not doughy. If desired, drizzle a few drops of ghee or oil on the surface while cooking for extra richness.
- 9
Transfer the cooked roti to a plate and cover with a clean kitchen towel to keep it warm and soft. Repeat the rolling and cooking process with the remaining 3 dough portions.
- 10
Serve the bajra rotis warm, stacked on a plate with a small bowl of ghee on the side for brushing. They pair beautifully with curries, dal, pickles, or any vegetable dish.
Tools you’ll need
- large mixing bowl
- 12-inch cast iron skillet or griddle
- rolling pin
- parchment paper or plastic wrap
- kitchen towel
- serving plate
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