Rustic Millet Flatbreads

Bajra Roti

(48 reviews)

Millet flatbreads take me back to chilly winter evenings in Punjab, where the warmth of the kitchen and the sizzle of the tawa were comforting. These are not just breads; they carry the soul of traditional Indian kitchens.

Prep time:20 mins

Cook time:15 mins

Total time:35 mins

Protein

Carbs

28g

Fat

Calories

150 kcal

Servings:

VeganGluten Free

Ingredients

millet flour2 cups

(also known as bajra flour)

hot water1 cup

(adjust as needed to form dough)

salt1 tsp

oil2 tsp

(neutral oil for the dough)

gheefor serving

(optional, for brushing)

rice flourfor dusting

(optional, to help with rolling)

Directions

Prepare the Dough

In a large mixing bowl, combine millet flour and salt.
Gradually add hot water and 2 tsp of oil while mixing with a spoon until the mixture begins to come together.
Knead the dough with your hands until smooth and pliable, about 5 minutes. Add more water if necessary, but ensure the dough is firm and not sticky.

Chef's tip: Millet flour can be crumbly; kneading it well and using hot water helps bind it together.

Shape and Roll the Flatbreads

Divide the dough into 6 equal portions and shape them into balls.
Dust a clean surface with a little rice flour. Place a dough ball on it and gently flatten with your palms.
Using a rolling pin, roll each ball into a circle about 6 inches in diameter. Keep the thickness even to ensure uniform cooking.

Chef's tip: If the dough cracks at the edges, patch it with fingers moistened with water.

Cook the Flatbreads

Heat a skillet or tawa over medium heat. Place a rolled flatbread onto the hot skillet.
Cook for about 1-2 minutes on one side until small bubbles form. Flip using a spatula.
Cook the other side for another 1-2 minutes until lightly browned.
For a traditional touch, press the edges gently with a cloth, encouraging it to puff.

Chef's tip: Adjust heat to avoid burning; millet flatbreads cook quickly.