Bejar Roti
A rustic Rajasthani flatbread made with a mix of flours, Bejar Roti has a hearty bite and earthy flavor. It cooks up beautifully on a hot tawa and tastes wonderful with ghee, curd, or simple village-style sabzi.
For 8 servings
- mix · ~3 min
Mix the flours and seasonings.
1.Add whole wheat flour, gram flour, barley flour, and sorghum flour to a wide bowl.2.Add salt and carom seeds.3.Mix well with your fingers so the flours are evenly combined. - knead · ~7 min
Knead the dough.
Add 1 tbsp ghee and rub it into the flour mixture. Pour in water little by little and knead into a firm, smooth dough that holds together without feeling sticky.
TIPBecause this is a mixed-flour dough, add water slowly. Too much water makes rolling harder. - rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes so the flours hydrate evenly and the rotis roll more easily.
- prep · ~4 min
Divide and shape the dough.
1.Divide the dough into 8 equal portions.2.Roll each portion between your palms into a smooth ball.3.Keep the portions covered so they do not dry out. - assemble · ~8 min
Roll the rotis.
Flatten each dough ball and roll it into a medium-thick round roti. If needed, use a light dusting of whole wheat flour to prevent sticking.
TIPDo not roll these too thin. A slightly thicker roti gives Bejar Roti its rustic texture. - fry · ~12 min
Cook the rotis on a hot tawa.
1.Heat a tawa over medium heat.2.Place one rolled roti on the hot tawa and cook until small bubbles appear and the underside gets light brown spots.3.Flip and cook the second side.4.Apply a little ghee on both sides and cook, pressing gently, until both sides are speckled and cooked through.TIPKeep the heat at medium so the mixed flours cook through before the outside darkens too much. - serve
Serve the Bejar Roti hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the ghee thoroughly into the flour mix before adding water; it helps the mixed-flour dough stay pliable.
- 2Add water in small splashes, since gram, barley, and sorghum flours absorb differently and can turn sticky fast.
- 3Resting the dough for even 10 minutes is important here; it softens the bran and makes rolling easier.
- 4Roll these slightly thicker than everyday chapati, or the bejar roti can dry out and crack at the edges.
- 5Cook on medium heat only; the chickpea and millet flours need time to cook through without scorching outside.
- 6Press the roti gently after adding ghee so the thicker spots touch the tawa and brown evenly.
- 7Serve straight off the tawa or keep wrapped in a cloth-lined container, as mixed-flour rotis firm up as they cool.
Adapt it for your goals.
Vegan
Replace ghee with neutral oil for the dough and cooking if you want a dairy-free version that still stays soft.
spicierSpicier
Add crushed black pepper, red chilli flakes, or finely chopped green chilli to the dough for a more robust village-style roti.
jainJain
This recipe is already suitable for many Jain meals; just pair it with a Jain sabzi and curd-free accompaniment if needed.
high fiberHigh-fiber
Increase barley or sorghum slightly and roll a bit smaller; this gives an earthier, denser roti with more whole-grain character.
Why this is on our healthy list.
Mixed Whole Grains
Whole wheat, barley, and sorghum bring varied grains to the plate, adding more texture and grain diversity than plain wheat roti.
Plant-Based Protein Support
Gram flour contributes plant protein and makes the flatbread more sustaining when served with curd or sabzi.
Naturally Satiating
The combination of mixed flours and ghee gives Bejar Roti a hearty bite that can feel filling and satisfying.
Frequently asked questions
The dough is likely too dry or under-rested. Sprinkle in a little more water, knead briefly, then cover and rest before rolling again.
