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A rustic, gluten-free Indian flatbread from Rajasthan made with pearl millet flour. It has a nutty, earthy flavor and pairs wonderfully with spicy curries and a dollop of white butter.
In a large bowl, combine the bajra flour and salt. Gradually pour in hot water while mixing with a spoon. Be careful as the water is hot. Once the mixture is cool enough to handle, knead it for 3-4 minutes to form a smooth and pliable dough. It should not be too soft or too stiff.
Divide the dough into 8 equal-sized balls. Take one ball and knead it again for 30 seconds to make it smooth. Flatten the ball and start patting it between your palms to form a 4-5 inch circle. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.
Heat a tawa (griddle) over medium-high heat. Carefully place the shaped roti onto the hot tawa. Cook for about 45-60 seconds on the first side, until you see light brown spots. Flip the roti and cook the other side for another minute, pressing gently with a spatula. Using tongs, lift the roti and place it directly on an open flame. It should puff up. Cook for 10-15 seconds per side until nicely browned.
Remove the roti from the flame and place it on a serving plate. Immediately apply a generous amount of ghee on top. Repeat the process for the remaining dough balls. Serve the hot Bajre ki Roti with dal, vegetable curry, or garlic chutney.
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A rustic, gluten-free Indian flatbread from Rajasthan made with pearl millet flour. It has a nutty, earthy flavor and pairs wonderfully with spicy curries and a dollop of white butter.
This rajasthani recipe takes 30 minutes to prepare and yields 4 servings. At 320.87 calories per serving with 8.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simply replace the ghee with a neutral-flavored oil or a vegan butter substitute for cooking and serving.
Make the rotis more nutritious and appealing by adding 1/4 cup of grated carrots or finely chopped spinach to the dough.
Mix in 2 tablespoons of sesame seeds (til) or finely chopped fresh fenugreek leaves (methi) into the dough for added flavor and nutrients.