Bajra Roti or Bajri No Rotlo, also referred to as Bajara Roti, is a cherished staple in the western Indian states of Gujarat and Rajasthan. Crafted from pearl millet flour, this traditional flatbread stands out for its hearty texture and earthy flavor, making it a source of comfort and nourishment in countless households. Its natural gluten-free composition not only makes it accessible to those with dietary restrictions but also ensures that it’s warming and satisfying, a perfect companion during cold weather.
In the cultural tapestry of Gujarati and Rajasthani life, Rotlo is much more than a meal; it embodies the values of simplicity and familial warmth. The process of making Bajra Rotlo is deeply rooted in tradition, often passed down through generations. Families gather in the kitchen, mixing and kneading the coarse Bajra flour with a pinch of salt and warm water, shaping dough balls by hand, each step a testament to love and care. The flatbread is typically cooked on a hot griddle, resulting in a rustic finish that’s both wholesome and inviting.
What truly elevates Bajra Rotlo are its classic accompaniments, which bring the flavors of the Indian countryside to life. It is commonly served with lasan ni chutney, a spicy garlic relish alongside sweet jaggery or smoky baingan bharta, a roasted eggplant dish. These pairings highlight the versatility of Rotlo, allowing it to be enjoyed as a part of both simple everyday meals and festive spreads.
Whether enjoyed fresh off the griddle or as part of a celebratory feast, Bajra Rotlo remains a beloved comfort food, symbolizing the soul-satisfying simplicity of rural India. Its enduring popularity reflects the deep connection between food, tradition, and community, making every bite a nostalgic return to roots and home.
Ingredients
- 1.5 cup Bajra (pearl millet) flour
- Warm or Hot water, as required for kneading
- Salt as per Taste
- Ghee or Butter, for serving
Method
Step 1: Mix the flour and salt
In a large mixing bowl, add Bajra flour and salt. Bajra flour has a slightly coarse texture and can feel dry, so mixing well at this stage helps distribute the salt evenly.
Step 2: Add warm water gradually
Start adding warm water a little at a time. Using warm water is very important — it helps the millet flour bind better and makes the dough soft. Begin mixing with your fingers and bring the flour together.
Step 3: Knead into a soft dough
Keep adding small amounts of water as needed and knead until the dough becomes soft and pliable. It should not be sticky or too dry. If it cracks, add a few drops of water and knead again. Let the dough rest for about 5 minutes to relax.
Step 4: Divide and shape the dough
Divide the dough into equal portions and roll each portion into a smooth ball using your palms. You can dust your hands with a little dry Bajra flour to prevent sticking.
Step 5: Flatten the rotlo
Take one dough ball and gently flatten it between your palms.
If you find it sticking to the surface or breaking apart, place a piece of parchment paper or a damp cloth on your work surface. Place the dough ball over it and flatten it gently with your fingers or the palm of your hand to form a thick round roti, about 5 to 6 inches wide.
Once shaped, carefully lift it by turning it upside down directly onto the heated griddle. This trick helps in easy handling and prevents the rotlo from tearing or sticking.
Step 6: Cook on the griddle
Heat a tawa or iron griddle over medium flame. Place the flattened rotlo on the hot surface (the side that was on top should now touch the tawa).
Let it cook for about 30 to 40 seconds or until you notice small bubbles forming. Flip it gently using a flat spatula.
Step 7: Cook the other side
Cook the second side for another 30 to 40 seconds, pressing lightly with a clean cloth or spatula to ensure even cooking. When both sides have light brown spots, it is ready for the next step.
Step 8: Roast directly on flame
Now, using tongs, lift the rotlo and roast it directly over an open flame. Move it around gently so it puffs evenly. This gives it that wonderful smoky aroma and authentic rustic flavor.
If you do not have an open flame, you can press it on the tawa with a cloth until it puffs slightly.
Step 9: Add ghee and serve
Once puffed, remove from the flame and brush it generously with ghee or butter while it is still hot. This keeps it soft and enhances the flavor beautifully.
Step 10: Serve and enjoy
Serve the warm Bajra Rotlo immediately with lasan ni chutney, jaggery, curd, or your favorite vegetable curry. It tastes best fresh and hot, straight off the griddle.
Tips for Perfect Bajra Rotlo
- Always use warm water for kneading; cold water makes the dough stiff and hard to handle.
- Do not over-knead. Millet flour has no gluten, so overworking it can make the dough crack.
- If the dough feels too dry, wet your fingers slightly and knead again.
- Using parchment paper or a damp cloth is a great trick for beginners to shape perfect rotlo easily.
- Always serve Bajra Rotlo fresh, it tends to dry out if left for too long.
Bajra Roti or Bajri No Rotlo
Ingredients
Method
- In a large mixing bowl, add Bajra flour and salt. Bajra flour has a slightly coarse texture and can feel dry, so mixing well at this stage helps distribute the salt evenly.
- Start adding warm water a little at a time. Using warm water is very important — it helps the millet flour bind better and makes the dough soft. Begin mixing with your fingers and bring the flour together.
- Keep adding small amounts of water as needed and knead until the dough becomes soft and pliable. It should not be sticky or too dry. If it cracks, add a few drops of water and knead again. Let the dough rest for about 5 minutes to relax.
- Divide the dough into equal portions and roll each portion into a smooth ball using your palms. You can dust your hands with a little dry Bajra flour to prevent sticking.
- Take one dough ball and gently flatten it between your palms.
- If you find it sticking to the surface or breaking apart, place a piece of parchment paper or a damp cloth on your work surface. Place the dough ball over it and flatten it gently with your fingers or the palm of your hand to form a thick round roti, about 5 to 6 inches wide.
- Once shaped, carefully lift it by turning it upside down directly onto the heated griddle. This trick helps in easy handling and prevents the rotlo from tearing or sticking.
- Heat a tawa or iron griddle over medium flame. Place the flattened rotlo on the hot surface (the side that was on top should now touch the tawa).
- Let it cook for about 30 to 40 seconds or until you notice small bubbles forming. Flip it gently using a flat spatula.
- Cook the second side for another 30 to 40 seconds, pressing lightly with a clean cloth or spatula to ensure even cooking. When both sides have light brown spots, it is ready for the next step.
- Now, using tongs, lift the rotlo and roast it directly over an open flame. Move it around gently so it puffs evenly. This gives it that wonderful smoky aroma and authentic rustic flavor.
- If you do not have an open flame, you can press it on the tawa with a cloth until it puffs slightly.
- Once puffed, remove from the flame and brush it generously with ghee or butter while it is still hot. This keeps it soft and enhances the flavor beautifully.
- Serve the warm Bajara Rotlo immediately with lasan ni chutney, jaggery, curd, or your favorite vegetable curry. It tastes best fresh and hot, straight off the griddle.
Notes
- Always use warm water for kneading; cold water makes the dough stiff and hard to handle.
- Do not over-knead. Millet flour has no gluten, so overworking it can make the dough crack.
- If the dough feels too dry, wet your fingers slightly and knead again.
- Using parchment paper or a damp cloth is a great trick for beginners to shape perfect rotlo easily.
- Always serve Bajara Rotlo fresh, it tends to dry out if left for too long.
