Bajra Roti is made with black millet flour, and is the staple flatbread
in Rajasthan, India. This roti has a wonderful flaky texture and
delicious taste. It can be served with a variety of
vegetable gravy curries and lentil soups, and makes a filling and
In a mixing bowl, combine the two flours and salt.
Add enough hot water, a little at a time, and mix into a soft dough.
Heat a flat nonstick or iron griddle (tava).
Divide the dough into 8 portions. Make a ball with
one of the portions, and on a floured surface, roll it into a thin
circle about 5-6 inches in diameter. Sprinkle with flour as necessary
Place the roti on the griddle, and cook for a
couple of seconds on medium high heat, until light brown spots form on
the underside. Flip it over and cook on the other side until light
brown. Remove from the tava and brush with ghee or butter. Repeat with
the remaining dough.
Serve the bajra roti hot or warm, with a lentil and
gravy dish of your choice.
For a smoky flavor, use a phulka grill (if using an electric cooking
range) or cook the bajra roti over an open flame (if using a gas range)
for a few seconds on both sides, until brown spots form.