Bajra (Millet Flour) Rotis

Instructions

For a flavoured version, you could add a quarter teaspoon of turmeric and about half a teaspoon of garlic paste to the flour.

Put the flour in a bowl and make a well in the centre. Add the salt and oil, then gradually add warm water and stir to combine. This flour will not come together into an elastic dough the way regular flour does as millet flour does not contain gluten. It will crack and split and sort of break apart. But keep kneading it for a few minutes to soften and smoothen it as much as you can. Then place the ball of dough in a bowl, cover and let it rest for about 20 minutes.

Next, heat a flat pan/tawa. Wet your hand in some water and scoop half the dough. Shape it into a ball with your hands and then gently flatten it on your palm as much as you can. Then gently turn it on to the hot pan and continue to carefully flatten it with your damp hand while it is on the pan. Reduce the heat and allow it to cook for a couple of minutes before flipping it over. Brush a dab of oil on the roti as it cooks and turn it over to make sure both sides are browned evenly. You can even take a lid and cover the roti on the pan as it cooks to ensure it cooks through.

Remove and set aside, repeat with the other half to make your second roti.

Serve with a vegetable or meat curry.

Enjoy!  🙂