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Bajra Roti | Bajre Ki Roti
Pearl Millet flatbread
Servings: 3
Calories: 187kcal
Ingredients
- 1 cup Bajra Atta pearl millet flour
- ½ cup water
- ¼ cup Bajra Atta for rolling
- ¼ cup water for cooking
Instructions
- Add flour to a mixing bowl. Add water a little bit at a time and start kneading the dough. Add water as needed to make a soft yet pliable dough ball. Makes sure to knead it for 4 to 5 minutes for perfect Bhakri.
- Divide the dough into 3 balls. Take one ball and knead it again for one to two minutes.
- Next spinkle 1 tablespoon of dry flour on a rolling surface and place the dough ball on the flour. Flatten the dough ball a bit to make a thick disc.
- Now start pressing the dough on top of the dry flour, evenly distributing weight as the dough starts to flatten.
- After its rolled 4 includes or so you can also try to press it down with 2 hands as shown by mom in the video.
- Continue pressing down and turning the roti sprinkling dry flour on the bottom if needed so the roti turns easily without sticking.
- Carefully lift the roti and then place it on a preheated pan with the flour side up. Lightly spread (or brush) one to two tablespoons of water on top of the bhakri keeping the pan on medium-high heat. The moisture on the roti will start to dry up in one to two minutes.
- Carefully flip the roti using a flat spatula and cook teh bottom side completely or until it get light brown spots all over.
- Flip the roti again on the pan itself or on direct flame.
- If you are cooking on the pan, press down gently allowing the roti to fluff up. If cooking on direct flame makes sure to rotate the roti so it cooks evenly. The roti is done when you see brown spots on the bottom side.
- Repeat steps for the remaining dough balls.
Video
Notes
- Buy good quality, fresh Bajra flour. I highly recommend getting Jalpur brand bajri atta
- Bajri atta is usually best used within 2 weeks, to keep it fresh longer refrigerate the atta in an air-tight container.
- Knead the dough well! The dough will be nonsticky, soft, and pliable.
- Before making each roti, knead the dough ball for another minute.
- Liberally spread dry flour on the surface so the roti can be easily turned and moved around as you are making it
- Make sure your hands are dry as you press the roti. Dip fingers in dry flour if the dough starts to stick
- The pan should be preheated before placing the roti. Make sure the pan is at medium (not high or low) heat when you place the roti.
- Spread the water evenly on the top surface to moisten any dry flour on top. This step also helps prevent cracks on the roti as well as keeps it from getting too dry
Nutrition
Calories: 187kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 4mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Calcium: 8mg | Iron: 2mg
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