Bejar ki Roti
A rustic Rajasthani flatbread made with a hearty mix of flours like wheat, gram, barley, and millet. It cooks up earthy, soft, and wholesome, and tastes especially good with ghee, garlic chutney, or a simple sabzi.
For 4 servings
- 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. - 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. - 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.
- 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. - 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. - serve
Serve hot.
Serve Bejar ki Roti hot with extra ghee if you like, along with garlic chutney, curd, or a dry vegetable sabzi.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the ghee well into the flour mix until it feels sandy; this helps the roti stay softer despite the millet and barley.
- 2Add water gradually, because bajra and chickpea flour absorb differently and the dough can turn sticky fast.
- 3After resting, knead once more for 20–30 seconds to smooth out any dry bits before rolling.
- 4Roll these rotis slightly thicker than plain wheat rotis so they do not dry out on the tawa.
- 5If cracks form at the edges, seal them with your fingers and keep rolling gently instead of dusting heavily.
- 6Cook on medium heat and press lightly only after the second flip so the center cooks through without hardening.
- 7Keep finished rotis wrapped in a cloth-lined container; mixed-flour rotis firm up quickly if left uncovered.
Adapt it for your goals.
Vegan
Replace ghee with neutral oil in the dough and for cooking. You keep the rustic texture while making it suitable for a dairy-free meal.
jainJain
Serve it with plain curd or a Jain-friendly dry sabzi instead of garlic chutney, while keeping the roti itself unchanged.
spicedSpiced
Add a pinch of red chilli powder and coriander powder to the dough for a more assertive roti that pairs well with plain curd.
gluten reducedGluten-reduced
Lower the wheat flour slightly and increase bajra or barley for a denser, more rustic roti, though rolling becomes a bit more delicate.
Why this is on our healthy list.
Mixed Grain Goodness
Using wheat, barley, and bajra brings a broader range of grains to the meal than a standard all-wheat roti.
Plant Protein Support
Chickpea flour adds extra plant-based protein and makes the flatbread more satisfying alongside chutney or sabzi.
Fiber-Rich Ingredients
Whole wheat, barley, bajra, and chickpea flour all contribute fiber, which can help make the meal feel hearty and filling.
Digestive Spice Touch
Ajwain is traditionally used in Indian breads for its warming flavor and is often appreciated in heavier flour blends.
Frequently asked questions
This dough has bajra and chickpea flour, so some cracking is normal. Add water little by little, rest the dough well, and roll gently without too much dry flour.
