Bajra Rotla
Veg
Thick, rustic flatbread made from pearl millet flour — patted by hand into a rough disc and cooked on a cast-iron tawa until slightly charred. The ancient staple of rural Gujarat and Kathiawar, eaten with dollops of white butter, jaggery, or garlic chutney.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Haryanvi
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | bajra (pearl millet) flour |
| 1 cup | warm water |
| — | salt to taste |
| — | ghee or butter for serving |
Instructions
- 1 In a large mixing bowl, combine the bajra flour and salt.
- 2 Gradually add warm water to the flour, mixing with your hands to form a dough.
- 3 Knead the dough for about 5-7 minutes until it is smooth and pliable.
- 4 Divide the dough into equal portions and shape each portion into a ball.
- 5 Flatten each ball slightly and then use your palms to gently press it into a thick, round disc.
- 6 Heat a tawa or flat pan over medium heat.
- 7 Place the rotla on the hot tawa and cook for about 2-3 minutes on one side.
- 8 Flip the rotla and cook the other side for another 2-3 minutes until brown spots appear.
- 9 Optionally, place the rotla directly on an open flame for a few seconds to puff it up.
- 10 Remove from heat and apply ghee or butter on top before serving.
Tips
If the dough cracks while shaping, add a little more water to make it smoother. Serve hot with jaggery or garlic chutney for an authentic taste.