Bajra Roti- Flat bread from millet flour

Bajra is one of the most important crops grown in Rajasthan. It is very high in protein. Bajra roti accompanied with raw onion & green chillies was considered as poor man's bread .

In recent times the popularity has grown to such an extent that you may find it in every Rajasthani high-profile wedding parties. Though its a comman man's bread & a very common dish for everyday lunch in Rajasthani homes, most of the people like us living outside crave for it. I always bring some bajra flour with me, I use it miserly so that from time to time we can have our traditional meal. Bajra Roti tastes best with local vegetable curries like cluster beans (gavar fali), kakaria or Tinda. Jaggery also tastes too good with ghee & bajra roti.

makes:4 rotis

2 cups bajra flour

wheat flour for dusting (optional)

1/4 cup ghee for brushing(optional)

Knead bajra flour with some water into a soft dough. Divide into 4 equal parts. Heat the tava(griddle).

Making Bajra Roti is an art. I am listing three different ways to roll the roti.Bajra roti is usually rolled to 1/4 inch thickness or more.

1. Traditionally its made by rotating in between wet palms. For this method you don't need wheat flour for dusting. But if you are new to it , you may find it dificult to make an even roti this way, it also tends to break easily.
2. Another easier way of rolling bajra roti is to place the dough ball in between two polythene sheets & roll gently with a rolling pin.
3. Though I can make any how I find the this method much easier for even round rotis : Make a soft ball out of one portion of the dough & flatten it a little. sprinkle a little wheat flour on a rolling board, place the dough on it & enlarge it by tapping & rotating it with your palm.

Put the rolled roti on hot tava & cook. When the lower part is cooked flip with the help of spatula(sometimes it may stick to the griddle) & cook the other side. Again loosen with the spatula & cook both the side on an open flame, holding the roti with the tongs. Hold it slightly above the flame so that you don't immediately burn it . Apply ghee generously by piercing the roti here & there with the spoon so that it absorbs the ghee properly.

gharkirasoi tip:

1. Bajra flour when kept for long especially in summer turns sour. It should be either ground freshly or stored in refridgirator.
2. The dough should be kneaded just before making roti. if making in large quantities then better to knead in small portions again & again. Dough turns sour very soon after kneading & the roti appears cracked.
3. Griddle should be sufficiently hot & roti should be cooked on high, low heat also causes it to break.

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