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Wednesday, April 20, 2016

How To Make Millet Flat Bread/ Bajra Roti At Home

Bajra roti is one of the healthiest roti you can eat during winter's. I personally prefer to eat Bajra roti or Indian flat bread as it helps digestion and promotes heart health. Bajra grain is always added in the diet chart of Indian or Asian houses. It is one of the easiest, fun to make and oil-free form of flat bread that you should give a try. Eat it with meat curry or any dal and vegetable curry, you will simply love the combination. 

Are they gluten-free? Well, yes, these roti's are the best option for gluten-intolerant people. I sometimes make multi-grains roti, jowar roti, makai or maize flour roti and wheat flour roti. Roti or chapati's are a staple food in Indian houses. There is not a single day where we have missed to eat any kind of Indian flat bread with any veg especially mashed eggplant recipe. My mantra is to eat healthy & live healthy. Whatever we eat reflects on our skin. So, always try to eat home-made healthy food!

Let's make this nutritious and hearty Indian flat bread.

Millet Flat Bread/ Bajra Roti

roti, indian flatbread, bajra roti at

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serve: 2 persons

2 cups Bajra flour or Millet flour
1 teaspoon Ghee
Water for kneading 
Salt to taste

  • In a big bowl, add 2 cups of Bajra or millet flour, 1 teaspoon of ghee, salt to taste. Mix properly.
  • Slowly add lukewarm water and knead bajra flour into a smooth dough.
  • Always note that, If your dough is hard or dry then add little water and knead well. And if the dough is sticky which means you have added alot of water while kneading then add dry bajra flour and knead into a smooth and soft dough.
  • Meanwhile, heat the frying pan.
  • Make medium size balls out of dough and use plastic sheets for making the job easy. Simply brush oil on the plastic sheet and place one dough ball in the center of the plastic sheet. Now, put another plastic on the top of the dough balls. Gently roll the dough in roti. As Millet or Bajra dough is sticky and delicate, this idea will make rolling easy for you. Bajra or Millet roti should not be so thin otherwise it will break while transferring it on the frying pan.
  • Gently remove or peel the top plastic & lift the roti from the rolling board with the help of left or right palm as per your comfortableness and gently peel the other side of plastic and place it on the hot frying pan.
  • While it is cooking, you can roll on the next Millet or Bajra roti. Always keep checking, or it will burn. Once you see that both the side has brown spots on it you can turn off the flame. 
  • Smeared with little ghee. I prefer oil-free roti. Serve hot with Baigan Bharta, Sarson ka sang, Green leafy vegetables, Meat or Chicken curry.
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