Bajra roti recipe
Serve bajra roti warm with jaggery and butter. Or pair it with any Indian veggie. And warm yourself in winters.
bajra roti recipe
pearl millet flour
(or bajra flour)
or to taste
oil or butter
more for frying roti or smearing on the top of roti.
1 to 1 ¼
Bring water to boil.
In a large bowl, add pearl millet flour, salt, and oil. Add hot water little by little and keep stirring with spoon.
After adding 3/4 cup, mix flour with hand. Add more water little by little and make a soft dough.
Keep the tava/ griddle t heat on stove.
Divide dough into 10 portion. Shape the portions into a disk.
With help of some flour, shape each disk into small and round thick flat bread by pressing with hands on a flat surface.
Cook roti on the tava, just like roti. (Half cook the first side and flip. Fully cook second side and flip to first and fully cook first side of roti).
Smear oil on the baja roti after removing from tava or after cooking roti you can fry the roti on tava to make it crispy.
Serve the roti fresh with a dollop of butter.
You can store bajra roti in freezer up to 15 day. Fry on tava with little oil before serving and they taste great. Freeze immediately after cooling the fresh roti.