Roth
A rustic, thick flatbread from Haryana made with bajra (pearl millet) flour. Roth has a satisfying earthy flavor and dense, hearty texture. Traditionally cooked on a clay tawa over a slow fire, it pairs beautifully with white butter, jaggery, or a simple aloo sabzi.
For 4 servings
- prep · ~15 min
Make the dough.
1.In a large mixing bowl, combine 2 cups bajra flour and a pinch of salt.2.Add warm water a little at a time, mixing with your fingers.3.Knead into a firm, smooth dough — slightly stiffer than roti dough (about 5-6 minutes).4.Cover with a damp kitchen towel and rest for 10 minutes.TIPWarm water is key — it helps bind the coarse bajra flour, preventing cracks when rolling. - prep
Divide and shape the dough balls.
1.Divide the rested dough into 4 equal portions.2.Roll each portion between your palms into a smooth ball.3.Flatten slightly into a thick disc — roth is thicker than regular roti. - prep
Roll out the roth.
1.Place a dough disc on a lightly dusted surface with dry bajra flour.2.Using a rolling pin, roll gently into a thick circle about 5-6 inches in diameter and 0.5 cm thick.3.Roll evenly from center outward, applying light pressure to avoid cracks.TIPRoth is meant to be thick — do not roll it paper-thin. If edges crack, pinch them back together. - roast · ~4 min
Roast the roth on a hot tawa.
1.Heat a tawa over medium-high heat until a water droplet sizzles instantly.2.Place the rolled roth on the hot tawa and cook for 60-90 seconds until bubbles and light brown spots appear.3.Flip and cook the other side for another 60-90 seconds.4.Drizzle ½ tsp ghee around the edges, flip once more, and press gently with a spatula for even browning (45 seconds).TIPKeep the heat medium — too high burns the surface without cooking the thick interior. - roast · ~1 min
Roast directly on the flame for a smoky finish.
1.Using tongs, remove the roth from the tawa.2.Place it directly on an open medium flame for 10-15 seconds per side until puffed in spots and slightly charred.3.Remove from flame immediately to prevent over-charring.TIPDirect flame roasting gives the roth its characteristic smoky flavor — skip this only if using an induction or electric cooktop. - serve
Serve hot with ghee and jaggery.
1.Smear ½ tsp ghee on each hot roth.2.Serve immediately with crumbled jaggery on the side, or a dollop of fresh white butter.TIPRoth turns dense and chewy as it cools — serve it straight off the tawa for the best texture.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use warm water when kneading bajra flour to prevent the dough from cracking.
- 2Rest the dough for at least 10 minutes to relax the gluten and make rolling easier.
- 3Roll the roth to about 0.5 cm thickness — it should be noticeably thicker than a regular roti.
- 4If the edges crack while rolling, pinch them back together gently with your fingers.
- 5Cook on medium heat to ensure the thick interior cooks through without burning the surface.
- 6For authentic smoky flavor, finish the roth directly over an open flame for a few seconds per side.
- 7Serve roth immediately while hot — it becomes dense and chewy as it cools.
Adapt it for your goals.
Spiced Roth
Add 1/2 tsp crushed carom seeds (ajwain), 1/4 tsp turmeric, and a pinch of red chili powder to the flour for a savory, aromatic variation that pairs well with yogurt or pickle.
Onion Coriander RothOnion-Coriander Roth
Knead in 1/4 cup finely chopped onion, 2 tbsp chopped fresh coriander, and 1 finely chopped green chili for a flavorful, moist roth that needs no accompaniment.
Ghee Free / VeganGhee-Free / Vegan
Replace ghee in the dough and for roasting with any neutral oil (like sunflower or coconut oil) to make the recipe fully vegan without losing the crisp exterior.
Why this is on our healthy list.
Rich in Dietary Fiber
Bajra flour is a whole grain packed with fiber, which aids digestion and promotes a feeling of fullness.
Good Source of Iron
Pearl millet naturally contains iron, supporting healthy blood oxygen transport and energy levels.
Gluten-Free Grain
Bajra is naturally gluten-free, making this roth suitable for those with celiac disease or gluten sensitivity.
Low Glycemic Index
Millet-based foods like roth have a slower impact on blood sugar, providing sustained energy without spikes.
Frequently asked questions
Bajra flour has no gluten, so it cracks easily. Use warm water, knead thoroughly for 5-6 minutes, and rest the dough covered for 10 minutes.
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