Kutchi Rotlo
Veg
Vegan
A thick bajra (pearl millet) flatbread cooked directly on live embers in the traditional Kutchi style — the thick disc of millet dough pressed onto burning cow-dung cakes or wood coals, imparting a smoky, charred exterior and a soft, steamed interior. Eaten with white butter, jaggery, or green chutney, this ember-roasted rotlo is the pastoral staple of Kutchi pastoral communities.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | bajra (pearl millet) flour |
| 1 cup | water |
| 1 teaspoon | salt |
| — | ghee or butter for serving |
Instructions
- 1 In a large mixing bowl, combine the bajra flour and salt.
- 2 Gradually add water to the flour while kneading to form a soft dough.
- 3 Divide the dough into 2-3 equal portions and shape each portion into a ball.
- 4 Flatten each ball into a thick disc using your palms, about 1/2 inch thick.
- 5 Heat a tawa or flat griddle over medium heat.
- 6 Place one disc on the hot tawa and cook for 2-3 minutes on one side.
- 7 Flip the rotlo and cook the other side for another 2-3 minutes.
- 8 Press the edges of the rotlo gently with a cloth to ensure even cooking.
- 9 Remove from heat when both sides are golden brown and cooked through.
- 10 Repeat the process for the remaining dough portions.
- 11 Serve hot with ghee or butter spread on top.
Tips
For a smoky flavor, cook the rotlo directly on an open flame for a few seconds after cooking on the tawa.