BAJRA ROTI

Ingredients

• Bewild Bajra Flour – 2 cups (250 g)
• Water – 1 cup
• Salt – ¼ tsp (or to taste)
• Ghee – 2 tsp (plus extra for brushing)

Method

1. In a mixing bowl, combine Bewild Bajra Flour, salt, and 2 tsp of ghee. Mix well until the ghee is evenly distributed throughout the flour.
2. In a heavy-bottomed pan, bring 1 cup of water to a gentle boil (approximately 90-95°C).
3. Reduce heat to low. Add the bajra flour all at once with salt and ghee. Stir continuously with a wooden spatula, scraping the pan sides, until the flour absorbs the water and forms a lump‑free, cohesive mass.
4. Cover and cook on low for 4 minutes to allow partial starch gelatinization (this improves binding and softness).
5. Transfer the hot mixture to a bowl; let cool until warm (cover and rest 10 minutes) to allow moisture equilibration.
6. Cover the pan and let the mixture cook on low heat for 4 minutes, allowing the flour to steam and gelatinize. This step gives the rotis a soft and fluffy texture.
7. Transfer the cooked dough to a plate or bowl and allow it to cool until warm enough to handle. Cover and let it rest for 10 minutes.
8. Knead the dough gently until smooth. Divide into equal portions and shape into balls.
9. Dust each ball lightly with Bewild Bajra Flour and gently roll it into a round roti about 5–6 inches in diameter.
10. Heat a tawa over medium-high heat. Place the roti on the hot tawa and cook the first side for 40–50 seconds.
11. Flip and cook the other side for 40–50 seconds.
12. Transfer the roti directly onto an open flame for 10–15 seconds until it puffs up beautifully.
13. Brush with ghee and serve hot.

Best Served With

• Dal
• Vegetable Curry
• Yogurt
• Garlic Chutney

Tips

• Use freshly heated water to achieve a soft, pliable dough.
• Roll the rotis gently, as bajra dough is naturally delicate due to the absence of gluten.
• Serve immediately after cooking for the best taste and texture.