Bajra Roti (Pearl Millet Roti)

Bajra Roti (Pearl Millet Roti) is a traditional Indian recipe for a classic flatbread made from a blend of pearl millet and wheat flour whose antecedents (without the wheat flour) probably represent the original flatbreads of India. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pearl Millet Roti (Bajra Roti).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

8-10

Rating:

Tags : Curry Vegetarian Recipes Bread Recipes Indian Recipes

Before wheat became ubiquitous, millets were the world’s first cultivated grains. They form a diverse group, from the tiny grains of fonio in West Africa to the much larger pearl and foxtail millets and even sorghum. Pearl millet Cenchrus americanus probably originated in the Sahel region of West Africa and it remains the most widely grown millet even today. It entered India during prehistoric times and India is the largest producer today. Millets are generally more coarsely ground than wheat. Bajra rotis are a specific type of bhakri (the more generic name of pearl millet rotis. Bajra bhakri - Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. This is normally consumed with chutney and butter.

Ingredients:

250g pearl millet flour
250ml (1 cup) water
280g (2 cups) plain (all-purpose) flour
pinch of salt
50g (¼ cup) ghee (for brushing)

Method:

Mix the flours, salt and water to make a dough and knead well. Shape these into small balls.

Sprinkle millet flour on a flat work surface, place a ball of dough on it then flatten the dough, like a thick roti.

Lift the roti and put it on a hot tawa. Cook both sides. Place it directly on the hot flame till done and serve after brushing with ghee.

Repeat with the remaining dough.