Bajra Roti (Pearl Millet Flatbread)

Bajra Roti (Pearl Millet Flatbread) is a traditional Indian recipe for an ancient form of flatbread made with pearl millet flour whose origins go back to the beginnings of agriculture. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Pearl Millet Flatbread (Bajra Roti).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

8

Rating:

Tags : CurryVegan RecipesBread RecipesIndian Recipes

Also known as Jowar Bhakri, his is a classic recipe for a millet (gluten free) that has, in all likelihood, been prepared for thousands of years. In fact, millets were probably the first cultivated crops (before wheat) that spread from China through India, the Middle East and into Eastern Europe. Thus the history of this flatbread, in most likelihood, goes back many thousands of years.

Ingredients:

250-375g (2 to 2.5 cups) pearl millet flour (bajra flour)
1 tsp sunflower oil or ghee (clarified butter)
250ml (1 cup) water or add as required
salt, to taste
more bajra flour or whole wheat flour for dusting, as needed
sunflower oil or ghee for brushing on the roti, as needed

Method:

Preparing the Dough: Warm the water in a pan or microwave until barely simmering. Add the salt and oil, whisking to combine.

Sift the bajra flour into a bowl, form a well in the middle and add the water mixture. Stir with a spoon until the mixture cools enough for it to be handled. Now use your hands to knead the mixture into a smooth, soft, dough. If the dough is too sticky, add a little more flour; if too dry add a little water.

Heat a tawa or flat frying pan over medium-high heat. Divide the dough into medium-sized balls (about 8). Flatten slightly between your palms, dust both sides with flour then set between two sheets of clingfilm (plastic wrap). Gently roll out into a thin, flat, round. Peel off the plastic then place the roti on your tawa (or pan). Cook for about 90 seconds on the first side then flip and cook for 30 seconds on the other side. Keep cooking, flipping frequently until you should see brown spots or blisters on both sides. Take care not to burn the roti.

When done to your liking, brush with warm oil or ghee. Stack on a warmed plate and cover with a clean cloth as you cook the remaining flatbreads.