Malwi Rotla
Veg
Thick, unleavened flatbread made from stone-ground whole wheat, cooked on a clay tawa and finished directly on the flame until slightly charred — the daily bread of rural Malwa households, eaten with dal bafla, garlic chutney, and ghee.
Cuisines
Malwi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | pearl millet flour (bajra) |
| 1 cup | water |
| — | salt to taste |
| 1 tablespoon | ghee or oil for cooking |
Instructions
- 1 In a mixing bowl, combine the pearl millet flour and salt.
- 2 Gradually add water to the flour, mixing continuously to form a soft dough.
- 3 Divide the dough into equal-sized balls.
- 4 Heat a tawa or flat pan over medium heat.
- 5 Take one dough ball and flatten it between your palms to form a thick disc.
- 6 Place the disc on the hot tawa and cook for a few minutes until small bubbles appear.
- 7 Flip the rotla and cook the other side, pressing gently with a cloth or spatula.
- 8 Once both sides are cooked and have brown spots, remove from the tawa.
- 9 Repeat the process with the remaining dough balls.
- 10 Brush each rotla with ghee or oil before serving.
Tips
Serve hot with garlic chutney or jaggery for an authentic experience.