Bajra Dodo
A rustic and wholesome Sindhi flatbread made from pearl millet flour, onions, and spices. This gluten-free bread is traditionally patted by hand and cooked on a griddle until crisp, perfect with yogurt or pickle.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the bajra flour, finely chopped onion, green chilies, coriander leaves, crushed anardana (if using), red chili powder, and salt. Mix everything well.
- c.Add 1 tablespoon of ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- d.Gradually add warm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should not be sticky or too stiff. Do not over-knead.
- 2
Step 2
- a.Shape the Dodos
- b.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- c.Place a sheet of parchment paper or a clean plastic sheet on your work surface. Grease it lightly with a drop of ghee or oil.
- d.Take one dough ball and place it in the center of the sheet. Keep a small bowl of water nearby.
- e.Wet your palms and fingers with water. Gently pat and press the dough ball, starting from the center and moving outwards, to form a round, flat disc about 4-5 inches in diameter and about 1/4 inch thick. Keep your hands moist to prevent the dough from sticking or cracking.
- 3
Step 3
- a.Cook the Dodos
- b.Heat a cast-iron tawa or a non-stick griddle over medium heat.
- c.Carefully lift the parchment paper with the dodo, place your other palm over the dodo, and flip it over. Gently peel off the paper and place the dodo on the hot tawa.
- d.Cook for 2-3 minutes on one side until you see light brown spots.
- e.Drizzle about 1/2 teaspoon of ghee on top and around the edges.
- f.Flip the dodo using a spatula. Cook the other side for another 2-3 minutes, pressing down gently with the spatula to ensure it cooks evenly.
- g.The dodo is done when both sides have golden-brown spots and it feels cooked through.
- h.Repeat the shaping and cooking process for all the remaining dough balls.
- 4
Step 4
- a.Serve
- b.Serve the Bajra Dodo immediately while hot and crisp. It pairs wonderfully with a dollop of white butter (makkhan), plain curd (yogurt), or a spicy Indian pickle.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use warm water to knead bajra flour; it helps in making the dough soft and manageable.
- 2Do not let the prepared dough sit for too long, as it can dry out and become difficult to shape.
- 3Finely chopping the onions is crucial. Large pieces can tear the dodo while patting.
- 4If you find hand-patting difficult, you can gently roll the dough between two greased sheets of parchment paper.
- 5Cook on a consistent medium to medium-low flame. High heat will cook the outside quickly, leaving the inside raw.
- 6These flatbreads taste best when served fresh off the griddle, as they tend to become dense upon cooling.
Adapt it for your goals.
Add Vegetables
For extra nutrition and moisture, add 1/2 cup of grated radish (mooli) or bottle gourd (lauki) to the dough. Squeeze out the excess water from the vegetables before adding.
Herb VariationsHerb Variations
Incorporate other herbs like finely chopped mint leaves (pudina) or 1 tablespoon of dried fenugreek leaves (kasuri methi) for a different flavor profile.
Spice it UpSpice it Up
Add 1/2 teaspoon of ajwain (carom seeds) or 1 teaspoon of crushed cumin seeds to the dough for enhanced flavor and digestive benefits.
Flour BlendFlour Blend
For a slightly different texture, you can mix in 1/4 cup of jowar (sorghum) flour or besan (gram flour) with the bajra flour.
Why this is on our healthy list.
Gluten-Free Goodness
Made from pearl millet flour, this flatbread is naturally gluten-free, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Rich in Dietary Fiber
Bajra is a fantastic source of insoluble fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness, helping with weight management.
Packed with Essential Minerals
This ancient grain is a powerhouse of minerals like magnesium, iron, and phosphorus, which are vital for bone health, energy production, and maintaining healthy red blood cells.
Heart-Healthy
The high magnesium content in bajra helps regulate blood pressure and improves heart function. Its fiber content also helps in managing cholesterol levels, contributing to overall cardiovascular health.
Frequently asked questions
Bajra flour is gluten-free, which makes the dough prone to cracking. To prevent this, ensure you use warm water for kneading, make a soft and pliable dough, and always pat it with wet hands. Do not let the dough rest for too long before shaping.