Authentic Bajra Roti Recipe – Pearl Millet Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Bajra Roti Recipe – Pearl Millet Flatbread

Hey everyone! If you’re looking for a taste of rustic, wholesome goodness, you have to try Bajra Roti. This pearl millet flatbread is a staple in many Indian households, especially during the cooler months. I remember my grandmother making these every winter – the aroma alone was so comforting! It’s a little different from your everyday wheat roti, but trust me, it’s worth the effort. Let’s get cooking!

Why You’ll Love This Recipe

Bajra Roti isn’t just delicious; it’s incredibly nourishing. It’s packed with fiber, iron, and magnesium, making it a super healthy addition to your diet. Plus, it has a slightly nutty flavor that pairs beautifully with so many Indian dishes. It’s a taste of home, a little bit of tradition, and a whole lot of goodness rolled into one simple flatbread.

Ingredients

Here’s what you’ll need to make about 3 Bajra Rotis:

• 1 cup Bajra Atta (pearl millet flour) – about 130g
• Approximately ¾ cup water – (175ml) – you might need a little more or less
• ¼ – ½ cup Bajra Atta (for rolling) – (30-60g)
• 2-3 tablespoons water (for cooking) – (30-45ml)

Ingredient Notes

Let’s talk about Bajra Atta! It’s a gluten-free flour made from pearl millet, a grain that thrives in drier climates. It’s naturally warming, which is why it’s so popular in winter.

You’ll find that Bajra Atta can vary in texture depending on where it’s from. Some are a bit coarser than others. Don’t worry too much about this – just adjust the amount of water you use accordingly. If your flour is coarser, you’ll likely need a bit more water to bring the dough together.

Did you know Bajra is a nutritional powerhouse? It’s fantastic for digestion and is a great source of plant-based protein.

Step-By-Step Instructions

Alright, let’s make some roti!

1. First, in a large bowl, combine the bajra atta and water. Start with ¾ cup of water and add more, a tablespoon at a time, until you form a soft, non-sticky dough. This takes a bit of patience – about 4-5 minutes of kneading.
2. Now, divide the dough into three equal balls. Knead each ball again for a minute or two. This helps to make the rotis softer.
3. Sprinkle some extra bajra atta on a clean, flat surface. Flatten one dough ball with your fingertips, creating a disc.
4. Gently press and rotate the dough, gradually forming a 6-8 inch roti. Add more flour as needed to prevent sticking. Don’t worry if it’s not perfectly round – rustic is beautiful!
5. Heat a flat griddle or tawa over medium heat. Carefully transfer the roti to the hot pan.
6. Brush a little water on top of the roti. Cook for about 30-60 seconds, or until the edges start to dry.
7. Flip the roti and cook the other side until you see some lovely brown spots appear.
8. (Optional, but highly recommended!) For a slightly charred, smoky flavor, carefully transfer the roti directly onto a medium gas flame for a few seconds, rotating it with tongs. Be careful not to burn it!
9. Repeat with the remaining dough balls. Serve warm.

Expert Tips

• Don’t over-knead: Bajra dough doesn’t need as much kneading as wheat dough. Over-kneading can make it tough.
• Warm water helps: Using slightly warm water can help the dough come together more easily.
• Patience is key: Bajra roti can be a little tricky to roll out at first. Don’t get discouraged! With practice, you’ll get the hang of it.
• Hot griddle is essential: Make sure your griddle is hot enough before you start cooking the rotis.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Bajra Atta is naturally gluten-free, making this a fantastic option for those with gluten sensitivities.
• Spice Level: Traditionally, Bajra Roti is quite mild. But if you like a little heat, you can add a pinch of chili powder to the dough. My friend, Priya, loves adding a tiny bit of finely chopped green chili too!
• Winter/Monsoon Season Adaptation: Bajra is considered a warming grain, making it perfect for cold and rainy days. My family often enjoys it with a side of spicy lentil soup during the monsoon.

Serving Suggestions

Bajra Roti is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a hearty vegetable curry like aloo gobi (potato and cauliflower) or palak paneer (spinach and cheese).
• Alongside a simple dal (lentil soup).
• With a dollop of homemade yogurt and a sprinkle of pickle.
• Even with a side of scrambled eggs for a fusion breakfast!

Storage Instructions

Leftover Bajra Roti can be stored in an airtight container at room temperature for a day or two. Reheat on a dry griddle or in a toaster oven. You can also freeze them for longer storage. Just wrap them individually in plastic wrap before freezing.

FAQs

Q: What is Bajra Atta and where can I find it?

A: Bajra Atta is a flour made from pearl millet. You can find it at most Indian grocery stores, and increasingly, in the international aisle of larger supermarkets. Online retailers are also a great option!

Q: Can I make Bajra Roti ahead of time?

A: You can definitely make the dough ahead of time! Just store it in an airtight container in the refrigerator for up to 24 hours.

Q: How do I know if the dough is kneaded enough?

A: The dough should be soft, smooth, and non-sticky. It shouldn’t crack easily when you try to roll it out.

Q: What can I serve with Bajra Roti besides curries?

A: So many things! Try it with yogurt, pickles, chutneys, or even a simple vegetable stir-fry.

Q: My Bajra Roti is cracking, what am I doing wrong?

A: This usually means the dough is too dry. Add a little more water, a teaspoon at a time, and knead it again. Also, make sure you’re using enough flour when rolling it out to prevent sticking.