Name: Bajra na Rotla recipe by Drashti Dholakia at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup bajra flour/ pearl millet flour + bajra flour for rolling; Water for kneading dough; melted ghee for applying on rotlas

ABOUT Bajra na Rotla RECIPE

Bajra na Rotla also known as Bajra Roti is a plain and simple flatbread made from pearl millet flour/Bajra flour. Bajra na Rotla tastes best when served with fresh homemade white butter and jaggery. The only point to be kept in mind while making rotlas is to knead your dough just before you want to make rotlas. Otherwise the dough will become loose and sticky and it would be difficult to roll. Another interesting thing about rotlas is that you have it roll it with your palms. It requires practice and patience to master the art of rolling the rotlas uniformly and making them puff up.

Instructions

Sieve the flour in a wide bowl.
Add water gradually and knead into a soft dough. Keep kneading with your palm for 3 to 4 minutes till the dough becomes very smooth.
Divide the dough in 3 equal portions.
Place the ball on a flat surface. Flatten the ball with your palms until the rotla has attained a round shape. Sprinkle some bajra flour if it gets sticky.
Heat a tava/griddle on medium flame.
Place the rotla on tava/griddle and cook for a few seconds on one side and turn over gently with a flat spatula to the other side. This side should be a little more cooked than the first side.
Turn the gas to high flame. Hold the rotla with a tong and place the top side on direct flame (remove the tava from flame at that time).
You will notice that it begins to puff. It’s absolutely fine if it doesn’t puff. Just allow it to cook evenly.
Remove from flame and apply ghee on rotla.
Continue the process with the remaining portions of the dough.
Serve the Bajra na Rotla hot with jaggery and white butter.

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