Bajra Roti (Millet Bread)


Bajra Roti (Millet Bread)
Recipe by Jay Jadeja

7 cups bajra (black millet) flour
1 cup whole wheat flour
Salt to taste
Cow’s milk ghee, for brushing


Combine the bajra flour, wheat flour and salt, and add enough hot water to make a soft dough.

Divide the dough into 8 equal portions. Roll out each portion into a thin roti of 6-inch diameter.

Generously dust the rotis with dry bajra flour to make the rolling easier.

Cook the rotis on a hot tava (griddle) until both sides are light brown in color.

Brush one side of the roti with melted ghee and serve hot.