Name: Bejad Ki Roti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Whole Wheat Flour, base binder; ¼ cup Coarse Bengal Gram Flour, adds the signature nutty taste; ¼ cup Pearl Millet Flour, bajra flour (or barley flour if available); ½ tsp Salt, to taste; ½ tsp Cumin Seeds, slightly crushed; ¼ cup Water, warm, as needed; 1½ tbsp Ghee, for generous smearing

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Ingredients

½ cupWhole Wheat Flourbase binder
¼ cupCoarse Bengal Gram Flouradds the signature nutty taste
¼ cupPearl Millet Flourbajra flour (or barley flour if available)
½ tspSaltto taste
½ tspCumin Seedsslightly crushed
¼ cupWaterwarm, as needed
1½ tbspGheefor generous smearing

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes a short dough rest before rolling and roasting the coarse-grain rotis.

Method

In a wide mixing bowl, intimately combine the whole wheat flour, coarse gram flour (besan), pearl millet flour (bajra), crushed cumin seeds, and salt.
Add the melted ghee to the dry flour mix and rub it in with your fingertips until crumbly.
Gradually add the warm water, kneading purposefully to form a tight, stiff dough. Cover and rest the dough for the designated time to allow hydration.
Pinch a substantial portion of the dough (intentionally larger than a normal chapati). Roll it out into a thick, round disc, dusting with dry whole wheat flour as needed.
Transfer the rolled roti onto a preheated, heavy tawa. Maintain a medium-low flame to ensure internal cooking. Sear the first side lightly.
Flip and roast the other side until dark brown spots appear. Remove from the tawa and roast directly over the flame, rotating often until cooked and charred at the edges.
Remove from the flame, press lightly in the center with your palms, and brush generously with ghee.

How to tell it's done

Bejad ki roti should feel dense and rustic, with crisp edges, nutty grain flavor, and ghee soaking into the center.

Getting it right

Tip

The hallmark of an authentic Bejad Roti is its thickness and rustic, hard exterior. Direct flame roasting ensures the dense core cooks entirely without incinerating the surface.

What to serve it with

Creates an iconic culinary synergy when paired with a robust Rajasthani Aloo Pyaz Paneer sabzi or a comforting Kadhi with garlic chutney.

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