Bajra Roti Recipe – Authentic Indian Flatbread with Wheat Flour

Last Updated on 2 months by Neha Deshmukh

Bajra Roti Recipe – Authentic Indian Flatbread with Wheat Flour

Hey everyone! If you’re looking for a hearty, flavorful flatbread that’s packed with goodness, you’ve come to the right place. I remember the first time my dadi (grandmother) made me bajra roti – I was immediately hooked! It’s a taste of home, and I’m so excited to share my version with you. This Bajra Roti recipe, made with a touch of wheat flour for the perfect texture, is easier than you might think. Let’s get cooking!

Why You’ll Love This Recipe

This Bajra Roti isn’t just delicious; it’s a nutritional powerhouse. It’s a fantastic way to add a rustic, wholesome flatbread to your meals. Plus, it’s surprisingly simple to make, even if you’re new to Indian cooking. You’ll love the slightly nutty flavor and the satisfying chewiness of these rotis. They’re perfect for a comforting weeknight dinner or a special weekend brunch.

Ingredients

Here’s what you’ll need to make these amazing Bajra Rotis:

• 1 cup bajra flour (pearl millet flour) – about 120g
• 3 tablespoons wheat flour – about 30g
• Salt to taste
• As required water – approximately ¾ cup (180ml), or as needed

Ingredient Notes

Let’s talk about these ingredients for a sec! Bajra, or pearl millet, is a fantastic grain. It’s incredibly nutritious, being a great source of fiber, protein, and essential minerals like iron and magnesium.

Traditionally, bajra rotis are made with 100% bajra flour, especially in regions like Rajasthan and Haryana. However, adding a little wheat flour (atta) helps bind the dough and makes it easier to roll, especially if you’re new to working with bajra flour. The wheat flour also gives the roti a slightly softer texture.

Feel free to adjust the ratio of bajra to wheat flour to your liking. Some people prefer a 75/25 split, while others go for 50/50. Experiment and see what you enjoy most!

Step-By-Step Instructions

Alright, let’s get down to making the roti!

1. In a mixing bowl, combine the bajra flour, wheat flour, and salt. Give it a good mix to make sure everything is evenly distributed.
2. Now, gradually add water, a little at a time, and start kneading the dough. You want a soft, pliable dough that isn’t too sticky. It might take a few minutes of kneading to get it just right.
3. Once the dough comes together, divide it into lemon-sized balls. About 8-10 balls should be good for this quantity of flour.
4. Here’s a little trick I learned from my mom: Place a dough ball between two plastic sheets (like cling film or a ziplock bag cut open). Use a flat container – a small plate or even the bottom of a glass – to gently press and flatten the roti into a circle.
5. Carefully peel off the plastic sheet and transfer the roti to a hot tawa (griddle).
6. Cook on medium heat for about 30-60 seconds on each side, until you see small bubbles forming.
7. Now, carefully flip the roti and cook it directly over the flame for a few seconds. This is what gives it that lovely puff! Be careful not to burn it.
8. Finally, brush the roti with a little ghee or butter and serve hot.

Expert Tips

Okay, let’s troubleshoot a bit. Here are a few tips to help you make perfect Bajra Rotis every time:

• Preventing Hard Rotis: The key is not to overcook them. Keep the heat at medium and don’t cook for too long on the tawa.
• Achieving the Perfect Puff: Make sure your tawa is hot enough before you put the roti on. Also, cooking it briefly over the flame is crucial.
• Working with Sticky Dough: If the dough is too sticky, add a little more wheat flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the ghee or butter and brush the rotis with a little oil instead.
• Gluten-Free Adaptation: Replace the wheat flour with sorghum flour or a gluten-free all-purpose flour blend.
• Spice Level: Add a pinch of chili flakes to the dough for a little kick. My friend loves doing this!
• Regional Variations: In some regions, people add a little jowar (sorghum) flour to the mix for a different flavor profile.

Serving Suggestions

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

• Sarson ka Saag: This classic Punjabi combination is a match made in heaven.
• Yogurt (Dahi): A simple and refreshing pairing.
• Pickle (Achar): Adds a tangy and spicy element.
• Any Vegetable Curry: Bajra roti goes well with almost any Indian vegetable curry.

Storage Instructions

Leftover Bajra Rotis can be stored in an airtight container at room temperature for a day or two. To reheat, sprinkle with a little water and warm on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

1. What is Bajra and what are its health benefits?

Bajra is a pearl millet, a nutritious grain that’s packed with fiber, protein, and minerals. It’s great for digestion, helps regulate blood sugar levels, and is a good source of energy.

2. Can I make Bajra Roti without wheat flour?

Yes, you can! Traditionally, they were made with 100% bajra flour. However, it can be a bit trickier to roll out, so the wheat flour helps with the texture and makes it easier to work with.

3. My Bajra Roti is cracking while rolling, what am I doing wrong?

The dough might be too dry. Add a little more water, one teaspoon at a time, and knead well. Also, make sure you’re not applying too much pressure while rolling.

4. How do I keep the rotis soft for longer?

Store them in an airtight container and reheat with a sprinkle of water. You can also add a teaspoon of oil to the dough while kneading to help keep them soft.

5. What is the best way to cook Bajra Roti on a gas stove vs. an electric stove?

The process is the same for both! Just make sure your tawa is properly heated. Electric stoves might take a little longer to heat up, so be patient.

Enjoy making these delicious and healthy Bajra Rotis! I hope this recipe becomes a staple in your kitchen, just like it is in mine. Happy cooking!