Bajra Rotlo
A rustic Gujarati millet flatbread with an earthy flavor and hearty bite, bajra rotlo is best served hot with ghee, jaggery, yogurt, or a simple sabzi. It is filling, comforting, and made with just a few pantry staples.
For 4 servings
- prep · ~2 min
Measure the flour, salt, and warm water.
- knead · ~8 min
Make a soft dough.
1.Add bajra flour and salt to a wide bowl and mix well.2.Pour in warm water little by little and bring the flour together.3.Press and gather gently to make a soft, smooth dough without dry patches.4.Divide the dough into 4 equal balls and keep them covered.TIPBajra dough cracks quickly, so knead and shape it while still warm. - rest · ~5 min
Rest the dough briefly.
Cover the dough balls with a cloth and let them rest for 5 minutes. This makes them easier to pat and shape.
- assemble · ~7 min
Pat each rotlo into a thick round.
1.Place one dough ball between your palms and smooth the edges.2.Set it on a clean work surface or board lightly dusted with bajra flour.3.Pat it gently from the center outward into a round about 5 to 6 inches wide.4.Seal any edge cracks with damp fingers as you shape.TIPKeep the rotlo slightly thicker than chapati so it stays soft inside. - fry · ~6 min
Cook the rotlo on a hot tawa.
1.Heat a tawa over medium heat until evenly hot.2.Place one shaped rotlo on the tawa and cook until the surface starts changing color and small spots appear.3.Flip and cook the second side until light brown spots form.4.Flip once more and press the edges gently with a cloth or spatula so the rotlo cooks through.TIPUse medium heat so the center cooks fully before the outside hardens. - other · ~12 min
Finish cooking the remaining rotlo.
Repeat shaping and cooking with the remaining dough balls, adjusting the heat as needed to prevent burning.
- garnish · ~1 min
Brush the hot rotlo with ghee.
- serve · ~1 min
Serve hot.
Serve bajra rotlo hot while still soft, ideally with yogurt, jaggery, pickle, or a simple Gujarati sabzi.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use genuinely warm, not hot, water; bajra flour binds better and forms a smoother dough.
- 2Shape and cook each rotlo soon after patting, because bajra dough dries and cracks quickly.
- 3If the dough feels crumbly, wet your palm and knead briefly instead of adding too much extra water.
- 4Keep the rotlo slightly thick; a thin bajra rotlo turns dry and brittle on the tawa.
- 5Cook on medium heat only, so the center cooks through before dark spots become bitter.
- 6Press the edges gently after the second flip, since the thicker rim is the last part to cook.
- 7Brush with ghee while the rotlo is hot so it stays soft and tastes richer.
- 8For leftovers, wrap in a cloth and reheat on a tawa with a few drops of water to soften.
Adapt it for your goals.
Vegan
Skip the ghee and finish with peanut oil or sesame oil for a fully plant-based rotlo with a rustic finish.
jainJain
Serve with plain yogurt, jaggery, or a Jain-friendly sabzi to keep the meal aligned with Jain preferences.
masalaMasala
Add crushed cumin, green chili, or a little ajwain to the dough for a more aromatic rotlo that pairs well with yogurt.
low fatLow-fat
Cook as written but skip the final ghee brushing for a lighter everyday version with the same hearty millet taste.
Why this is on our healthy list.
Naturally Gluten-Free Grain
Bajra is a gluten-free millet, making this rotlo a suitable flatbread option for those avoiding wheat.
Filling and Sustaining
Pearl millet flour makes a hearty flatbread with a satisfying texture that can keep meals more substantial.
Simple Ingredient Dish
Made from bajra flour, water, salt, and a little ghee, this is a minimally processed traditional staple.
Frequently asked questions
Bajra has no gluten, so the dough cracks easily if it cools or dries out. Use warm water, keep the dough covered, and seal cracks with damp fingers.
