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.