Methi Bajra Roti

1. 1

   Prepare the dough mixture.

   In a large bowl, combine the bajra flour, chopped methi leaves, ajwain, turmeric powder, red chili powder, and salt. Mix everything well.

   TIPEnsure the methi leaves are washed and chopped very finely for even distribution and easier rolling.
2. 2

   Knead the dough.

   • Add the yogurt, ginger paste, and garlic paste to the flour mixture.
   • Gradually add warm water, a little at a time, and knead to form a soft, smooth dough.
   • The dough should be pliable, not too stiff or sticky.
   • Apply a few drops of ghee on your palms and knead for another minute.

   TIPUsing warm water is key to making the bajra dough soft and manageable.
3. 3

   Rest the dough.

   Cover the dough with a damp cloth and let it rest for 10 minutes. This helps the flour absorb moisture.

4. 4

   Divide and roll the rotis.

   • Divide the dough into 8 equal portions and roll them into smooth balls.
   • Place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it gently.
   • Cover with another piece of parchment and roll it out into a 5-6 inch circle using a rolling pin.
   • Alternatively, you can pat the dough into a circle with your hands.

   TIPBajra flour is gluten-free, so rolling between parchment paper prevents it from sticking and breaking.
5. 5

   Cook the rotis.

   • Heat a tawa (griddle) over medium heat.
   • Carefully place the rolled roti onto the hot tawa.
   • Cook for about a minute until small bubbles appear, then flip.
   • Cook the other side for a minute, then flip again.
   • Gently press the roti with a spatula or a folded cloth to help it puff up.
   • Cook until both sides have golden-brown spots.

   TIPDon't cook on very high heat, as the roti might burn from the outside while remaining raw inside.
6. 6

   Serve the rotis hot.

   Remove the roti from the tawa. You can apply a very small amount of ghee on top if desired. Repeat for all the dough balls and serve immediately.

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