Last Updated on 2 months by Neha Deshmukh

Bajra Roti Recipe – Easy Pearl Millet Flatbread for Indian Meals

Introduction

There’s something so comforting about a warm, freshly made roti, isn’t there? Especially when it’s a Bajra Roti! I remember my dadi (grandmother) making these during the winter months – she always said Bajra was the perfect food to keep you warm and cozy. This Bajra Roti recipe is a little piece of that warmth, and I’m so excited to share it with you. It’s a simple, rustic flatbread made with pearl millet flour, and it’s absolutely delicious with your favorite Indian curries.

Why You’ll Love This Recipe

This Bajra Roti recipe is more than just a way to enjoy a tasty flatbread. It’s a healthy, gluten-free option that’s packed with nutrients. It’s also surprisingly easy to make, even if you’re new to making Indian breads. Plus, the slightly nutty flavor of Bajra is just so good! You’ll find yourself craving this one.

Ingredients

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

• 2 to 2.5 cups pearl millet flour (Bajra) – about 280-350g
• 1 cup water – about 240ml
• 1 teaspoon sunflower oil
• As required salt
• As needed bajra flour or whole wheat flour for dusting
• As needed sunflower oil or ghee for cooking

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? A few little tips can make all the difference!

Pearl Millet Flour (Bajra) – Health Benefits & Regional Variations

Bajra, or pearl millet, is a nutritional powerhouse! It’s rich in fiber, iron, and magnesium. It’s a staple in many parts of India, especially Rajasthan and Gujarat, and is known for its warming properties – perfect for colder climates. You can usually find it at Indian grocery stores or online.

Sunflower Oil – Substitutions & Flavor Profile

I prefer sunflower oil for its neutral flavor, but you can easily substitute it with any other vegetable oil like canola or even olive oil. A touch of ghee adds a lovely richness, too!

Water – Temperature Importance

Using warm water is key here. It helps the flour bind together more easily and creates a softer dough. Not boiling hot, just comfortably warm to the touch.

Salt – Type & Quantity

Any type of salt will do – I usually use regular table salt. The amount is really to your taste, but start with about ¾ teaspoon and adjust as needed.

Bajra Flour for Dusting – Why Bajra Specifically?

Using Bajra flour for dusting prevents the roti from sticking to the rolling surface and maintains the gluten-free integrity. Whole wheat flour works in a pinch, but Bajra is best!

Sunflower Oil/Ghee – For Cooking & Flavor

A light brush of oil or ghee while cooking adds a beautiful golden color and a subtle flavor. Ghee, clarified butter, takes it to another level of deliciousness, if you’re feeling fancy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat water until hot (not boiling). Add oil and salt, then mix.
2. Gradually add bajra flour to the water and stir with a spoon. Once cool enough, knead into a smooth, soft dough. This might take a few minutes – don’t give up!
3. Adjust dough consistency: add warm water if dry or more flour if sticky. The dough should be soft but not sticky.
4. Divide dough into small balls. Flatten slightly and dust with bajra flour.
5. Place dough ball between a folded ziplock bag. Roll or press gently into a round flatbread. The ziplock bag trick is a lifesaver for getting an even shape!
6. Heat a skillet on medium-high. Cook roti until blisters form, flipping to brown both sides. Optionally brush with oil/ghee.
7. Serve warm with Indian curries, lentils, or vegetable dishes.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Bajra Roti:

Achieving the Perfect Dough Consistency

This is the most important part! The dough should be soft and pliable, but not sticky. If it’s too dry, add a teaspoon of warm water at a time. If it’s too sticky, add a tablespoon of flour.

Rolling Technique for Even Rotis

Rolling evenly can be tricky. The ziplock bag method really helps! Apply gentle, even pressure as you roll.

Recognizing the Right Skillet Temperature

The skillet should be hot enough to cook the roti quickly, but not so hot that it burns. A medium-high heat is usually ideal. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

Preventing Rotis from Becoming Hard

Don’t overcook them! Cook until they are lightly browned and have a few blisters. Brushing with ghee or oil also helps keep them soft.

Troubleshooting Sticky Dough

If your dough is stubbornly sticky, lightly oil your hands before kneading. This will prevent the dough from sticking to your fingers.

Variations

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

Vegan Bajra Roti

Simply use oil instead of ghee for cooking.

Gluten-Free Bajra Roti

This recipe is naturally gluten-free as long as you use Bajra flour for dusting!

Spice Level – Adding Chili Flakes or Green Chilies

Add a pinch of chili flakes or finely chopped green chilies to the dough for a little kick. My friend, Priya, loves adding a touch of ginger-garlic paste too!

Festival Adaptations – Makar Sankranti & Winter Special

Bajra Roti is traditionally made during Makar Sankranti, a harvest festival celebrated in January. It’s considered a warming food perfect for the winter months.

Bajra Roti with Different Flours (Mix with Wheat)

You can mix Bajra flour with whole wheat flour for a slightly different flavor and texture. Try a 50/50 blend!

Serving Suggestions

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

• With a hearty dal (lentil curry)
• Alongside a flavorful vegetable curry like aloo gobi (potato and cauliflower)
• With a dollop of yogurt and a sprinkle of chili powder
• Simply with a side of pickles and onions

Storage Instructions

Leftover Bajra Rotis can be stored in an airtight container at room temperature for a day or two. Reheat them on a skillet or in the microwave. You can also freeze them for longer storage.

FAQs

Let’s answer some common questions:

What is Bajra and is it Gluten-Free?

Bajra is pearl millet, an ancient grain that’s incredibly nutritious. And yes, it’s naturally gluten-free!

Can I use a different oil besides sunflower oil?

Absolutely! Any vegetable oil, canola oil, or even olive oil will work. Ghee adds a lovely flavor, too.

How do I know when the roti is cooked properly?

The roti should be lightly browned with a few blisters on both sides. It should feel soft and pliable.

My roti is sticking to the rolling surface, what am I doing wrong?

Make sure you’re using enough Bajra flour for dusting. Also, ensure your rolling surface is clean and dry.

Can I make the dough ahead of time?

Yes, you can! Just cover the dough with a damp cloth and let it rest for up to a few hours.

What are some good accompaniments for Bajra Roti besides curry?

Yogurt, pickles, raita, or even a simple salad are all great options.

How does Bajra Roti differ from other Indian flatbreads like Chapati or Paratha?

Bajra Roti is made with Bajra flour, giving it a unique nutty flavor and slightly coarser texture. Chapati is made with whole wheat flour and is generally softer, while Paratha is often layered and stuffed.