Bajra Roti (Sajje Rotti)
Bajra Roti is a rustic pearl millet flatbread kneaded with boiling water, hand-patted, and roasted for winter thalis.
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20 mintotal
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time only; bajra dough should be kneaded hot and shaped immediately before it dries.
Method
Put the bajra flour in a wide mixing bowl. Add the salt and mix it evenly.
Make a well in the center and gradually pour in the boiling water. Mix with a sturdy wooden spoon until cool enough to handle.
As soon as the dough is manageable by hand, knead with the heel of your palm for 5-6 minutes. Hot water and firm kneading help the gluten-free dough hold together.
5–6 min
Do not rest bajra dough like wheat dough; it dries quickly. Shape a large lemon-sized ball right away.
Dust a flat work surface with dry bajra flour. Place the dough ball on it and pat outward with your fingertips and palm into a 5-6 inch disc.
Heat an iron tawa over medium-high heat. Lift the fragile roti carefully with both hands and transfer it to the hot surface.
Brush or splash the top surface with room-temperature water. This keeps the exposed flour from cracking as the roti cooks.
Cook until the water evaporates, about 60 seconds, then flip with a wide spatula.
1 min
Cook the other side for about 2 minutes, until brown spots appear. Lift with tongs and roast directly over the flame until it puffs slightly and chars in spots.
2 min
Remove from the flame, brush with ghee, and serve hot.
How to tell it's done
Bajra roti should be dark and earthy, with a firm rustic surface and a compact, slightly grainy interior.
Getting it right
Tip
Use boiling water and knead while the dough is warm; that is what helps bajra roti stay together on the tawa.
What to serve it with
Serve with Bharli Vangi, garlic chutney, jaggery, yogurt, or raw onion for a winter thali.
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