Bajra Rotlo
A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. This earthy, nutty-flavored rotlo is traditionally patted by hand and cooked on a tawa, perfect with ghee and jaggery.
For 4 servings
Prepare the dough: In a large bowl, combine the bajra atta and salt. Mix well. Gradually pour in the hot water while mixing with a spoon. The water should be hot, but not boiling. Once the mixture is cool enough to handle, knead it for 5-7 minutes until you have a smooth, soft, and pliable dough. This step is crucial for soft rotlos. Divide the dough into 8 equal-sized balls.
Shape the rotlo: Take one dough ball and knead it again for 30 seconds to make it smooth. Dust your palms with a little dry bajra atta. Place the dough ball between your palms and start patting it gently, rotating it as you go, to form a round disc about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.
Cook the rotlo: Heat a tawa (griddle) over medium-high heat. It should be hot before you place the rotlo on it. Carefully place the shaped rotlo onto the hot tawa. Cook for about 1 minute on the first side, or until you see small bubbles forming. Flip the rotlo and cook the other side for another minute. Using a pair of tongs, carefully lift the rotlo and place it directly on the gas flame. It should puff up within a few seconds. Flip once to cook evenly. Remove from the flame and repeat the process for the remaining dough balls.
Serve immediately: Generously spread about 1/2 tablespoon of ghee on top of each hot rotlo. Serve immediately with a vegetable curry, baingan bharta, jaggery, or garlic chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Kneading the dough well with warm water is the secret to soft, crack-free rotlos.
- 2Always knead each individual dough ball again just before shaping it. This makes it more pliable.
- 3Bajra dough dries out quickly, so make it just before you plan to cook the rotlos.
- 4If you are new to making rotlos, rolling between parchment paper is a great way to prevent tearing.
- 5Make sure the tawa is sufficiently hot before placing the rotlo on it for best results.
- 6Bajra rotlo tastes best when served fresh and hot, as it can become dense and hard upon cooling.
Adapt it for your goals.
Kid friendly
Add 1 tablespoon of white sesame seeds (til) to the dough for a nutty crunch and extra calcium. Serve with a side of jaggery (gur).
high proteinHigh protein
Mix in 2 tablespoons of besan (chickpea flour) with the bajra flour to increase the protein content and make the rotlo easier to handle.
healthyHealthy
Serve with a low-fat vegetable curry or a simple dal instead of ghee and jaggery to reduce calories and saturated fat.
quickQuick
Use a tortilla press lined with parchment paper or a zip-top bag to quickly and evenly shape the rotlos without patting by hand.