Bajre Ki Roti – A delicious way to include Bajra - the GLUTEN FREE grain, in your daily diet. Learn how to make Bajre Ki Roti with this fool-proof recipe that can help you prepare bajra roti like a pro, every single time.
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Add 1 Cup hot water in a large mixing bowl.
Add 1 cup of bajra flour and ½ teaspoon salt into it.
To make the best bajra roti, make sure that the flour is fresh.
Adding hot water to the flour will make it easier to work with.
The amount of water required to knead the dough will equal to the flour.
Mix the water and the flour using a spoon.
Once mixed well leave it for 2-3 minutes.
When cool enough to handle, knead the dough until soft and smooth, about 2 minutes.
Apply some ghee and again knead for 2-3 minutes until smooth.
Make small ball-sized pieces with the dough.
Get your rolling board and rolling pin ready. Keep a cloth under the board so it doesn’t move.
Keep some bajra flour on a plate for rolling.
Place the tawa (clay or iron) on a medium heat. Leave it for 5 minutes so it’s very hot.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour.
Roll the dough ball in round shape roti.
Place the roti on the tawa and cook until little bubbles appear on the surface. Flip it.
Cook it on the second side until small, even brown spots appear all over the bottom of the bajra roti. Flip it.
Now, this is the rising side. Don’t worry if your rotis don’t rise the first few times you try it. It comes with practice. They’ll still taste delicious.
Cook until darker, less evenly-spread patches appear on the bottom. Around 15-20 seconds. Flip it and place it this side up on your plate. Apply ghee.
Repeat this process for all of your roti until you have a soft and buttery stack.
Ingredients
Directions
Add 1 Cup hot water in a large mixing bowl.
Add 1 cup of bajra flour and ½ teaspoon salt into it.
To make the best bajra roti, make sure that the flour is fresh.
Adding hot water to the flour will make it easier to work with.
The amount of water required to knead the dough will equal to the flour.
Mix the water and the flour using a spoon.
Once mixed well leave it for 2-3 minutes.
When cool enough to handle, knead the dough until soft and smooth, about 2 minutes.
Apply some ghee and again knead for 2-3 minutes until smooth.
Make small ball-sized pieces with the dough.
Get your rolling board and rolling pin ready. Keep a cloth under the board so it doesn’t move.
Keep some bajra flour on a plate for rolling.
Place the tawa (clay or iron) on a medium heat. Leave it for 5 minutes so it’s very hot.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour.
Roll the dough ball in round shape roti.
Place the roti on the tawa and cook until little bubbles appear on the surface. Flip it.
Cook it on the second side until small, even brown spots appear all over the bottom of the bajra roti. Flip it.
Now, this is the rising side. Don’t worry if your rotis don’t rise the first few times you try it. It comes with practice. They’ll still taste delicious.
Cook until darker, less evenly-spread patches appear on the bottom. Around 15-20 seconds. Flip it and place it this side up on your plate. Apply ghee.
Repeat this process for all of your roti until you have a soft and buttery stack.
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