Bejar ki Roti

1. 1
   mix · ~3 min

   Mix the flours and seasonings.

   1.Add whole wheat flour, chickpea flour, barley flour, and bajra flour to a wide bowl.

   2.Add ajwain and salt.

   3.Mix well with your fingers so the flours are evenly combined.
2. 2
   knead · ~7 min

   Rub in ghee and knead the dough.

   1.Add 1 tbsp ghee to the flour mixture and rub it in until the mixture looks crumbly.

   2.Add water little by little and bring everything together.

   3.Knead into a smooth, firm dough.

   TIPKeep the dough slightly firm so the rotis roll more easily and hold together on the tawa.
3. 3
   rest · ~10 min

   Cover and rest the dough.

   Cover the dough and let it rest for 10 minutes so the mixed flours hydrate properly and the dough becomes easier to roll.

4. 4
   prep · ~7 min

   Divide and roll the rotis.

   1.Divide the dough into 4 equal portions.

   2.Roll each portion into a smooth ball.

   3.Flatten and roll each one into a medium-thick roti.

   TIPIf the edges crack, press them back together and roll gently instead of using too much dry flour.
5. 5
   fry · ~15 min

   Cook the rotis on a hot tawa.

   1.Heat a tawa over medium heat.

   2.Place one roti on the hot tawa and cook until small bubbles appear and the bottom gets light brown spots.

   3.Flip and cook the second side.

   4.Brush a little ghee on both sides and cook, pressing lightly, until golden spots appear and the roti is cooked through.

   5.Repeat with the remaining rotis.

   TIPCook on medium heat so the thicker mixed-flour rotis cook inside without burning outside.
6. 6
   serve

   Serve hot.

   Serve Bejar ki Roti hot with extra ghee if you like, along with garlic chutney, curd, or a dry vegetable sabzi.

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