Bajra Roti (Pearl Millet Flatbread)

Step 1: Prepare the dough

Take 1.5 cups of millet flour (bajra atta) in a bowl. Gradually add water and knead the flour to form a medium-soft dough. Continue kneading for 2-3 minutes, adding small amounts of water (about 1/2 teaspoon at a time) as needed, until the dough is smooth and pliable.

Step 2: Preheat the tawa

Place a clay tawa (griddle) on medium-high heat to preheat it. Once hot, reduce the flame to medium.

Step 3: Roll the roti

Take a small portion of the kneaded dough and coat it lightly with rice flour (or bajra flour) for dusting. Gently roll it out into a medium-thick circular roti, ensuring it's not too thin or too thick.

Step 4: Roast the roti

Carefully place the rolled roti onto the preheated tawa. Roast on medium flame for about 30-40 seconds.

Step 5: Cook both sides

After about 30-40 seconds, when small bubbles appear and the edges start to lift, flip the roti using a spatula. Continue to roast on both sides for 1-2 minutes each, until golden brown spots appear and the roti is cooked through.

Step 6: Apply ghee (optional)

Once cooked, remove the roti from the tawa and place it on a serving plate or a wire rack. Optionally, apply a spoonful of ghee or butter on top while it's still warm.

Step 7: Serve

Serve the hot Bajra Roti immediately with your favorite curries, vegetables, or a dollop of jaggery.

• Knead the dough thoroughly for 2-3 minutes, adding water gradually, to achieve a medium-soft consistency for perfect rotis.

• Use rice flour for dusting while rolling the roti to prevent sticking, or use bajra flour if preferred.

• Roast the roti on a medium flame after preheating the tawa to ensure even cooking and prevent burning.

• Add finely chopped green chilies or herbs to the dough for a spicy variation.

• Serve with jaggery and ghee for a sweet and traditional winter treat.

• Replace ghee with oil for a vegan option.