Bajrey ki Roti goes well with almost any gravy type vegetarian or non-vegetarian dish.
- 2 cups millet flour (Bajre ka Atta)
- Warm water to make dough
- 1 tsp Salt to taste
- Butter/ghee to apply on Roti
- Put the millet flour and salt in a large deep mixing bowl.
- Make a well in the center. Pour a very small amount of water into this well and start to blend the millet flour with it. Keep mixing by adding very little water at a time, till the flour and water start to come together and result in non sticky dough. Once the dough is formed, start to knead and continue till you have smooth, pliable, medium-firm dough.
- Cover the dough with moist kitchen towel and keep aside for 15 minutes.
- Now heat a tawa or griddle on a medium flame.
- While the griddle is heating, divide the dough into equal-sized 8 portions. Roll each portion between the palms, into smooth balls.
- Lightly flour a rolling surface. Take one ball and press it flat. Now with the help of rolling pin roll this ball out into a circular shape roti.
- Place this roti on hot griddle; flip the roti with a spatula, when tiny bubbles rise on the surface of the Roti.
- Flip again in few seconds when other side is also cooked.
- Pick with tongs now and cook directly on low flame, turning around until both sides are pink.
- Repeat the process with each ball of dough till all are used up.
- Top with butter or ghee.
- This roti tastes best with Masala Dal or Palak Dal, but it can be served with any vegetable of your choice.
Do You Know?
Millet is gluten free and the natural alkalinity of millet flour makes it easily digestible. It is very beneficial for people with ulcers and digestive problems. It is also believed to be one of the least allergenic varieties of flour.