The delicious bajra roti is a storehouse of nutrition. Rich in fiber, proteins and essential minerals pearl millet flour is a healthy gluten-free alternative to wheat. Health benefits of bajra include improved digestion and weight loss. Smear with ghee and serve with some jaggery on the side for a complete meal!
Take Bajra flour in a bowl and mix in salt. Add hot water little by little and mix together with a spoon till all the flour is incorporated and you get a thick dough consistency.
Leave it for 5 minutes till the bajra dough is cool enough to knead by hand. Knead it till it gets soft. If the dough is too sticky, that means there is more water than needed so add a little more flour. Likewise if it is too dry, add a little water. Like regular wheat dough, kneading the millet flour dough takes a bit of practice, so start with a small batch.
Heat a tawa or flat pan on medium-low heat.
Divide the dough into small balls (1.5”-2” diameter) and cover with a damp cloth.
For each bajre ki roti, take one ball of dough and roll it out gently, between two sheets of food grade plastic, to as round a shape as you can get! :-) [check the image in post above]
Carefully transfer the chapati to a hot tawa/ pan and cook on both sides till it is cooked through (has brown spots on both sides).
Smear with ghee and serve with jaggery and/ or pakoda kadhi.
You can also add chopped leafy greens like fenugreek (methi), spinach or dried herbs to the dough to add more flavor to the bajra roti.