Bajra roti are flat breads made with millet flour. It is getting increasingly popular nowadays due to its gluten free nature. Bajra roti are easy to make and tastes good with any dishes. They are usually eaten in winters or cold weather. Bajra roti is a legacy of Rajhasthan, India. Thickly rolled bajra rotis are cooked over “kanda” (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis.
2 cups millet flour/bajra
salt to taste
hot water for kneading
Combine the bajra flour and salt. Add enough hot water to make a soft dough. Knead for 3 mins.
Rest the dough for 10-15 mins. Knead for a minute.
Divide the dough into equal portions.Roll out each portion into a thin roti.
Generously dust the rotis with dry bajra flour to make the rolling easier or you can also roll it out with your hand.
Cook the rotis on a hot pan till both sides are light brown in colour.
Brush one side of the roti with melted ghee or white butter and serve hot.