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Gluten Free Millet Roti, Bajra Rotla

Gluten Free Millet Roti, Bajra Rotla – I usually make rotlas with bajra (Millet) or jowar (sorghum) flour. They are easy to make and pair well with a lot if indian dishes. They also require very few ingredients like a lot of flatbread recipes. 

Gluten Free Millet Roti, Bajra Rotla
A few things to note:

It is important to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. These roti are rolled thicker compared to normal rotis or chapati. Rolling them too thin makes them crack. They are slightly more difficult to roll then normal roti and are less pliable but not that much.

You can also add finely chopped veggies like onions or coriander to the roti dough to make it more flavoured. Alternatively, you could just add some simple spices to the mix instead.

There are two ways to roll millet roti. You can use a rolling pin or shape it by hand. In this case, it is easier to roll using a rolling pin. More notes on that in the recipe.

Bajra roti should be served immediately because they can get dry and hard if they are eaten later as opposed to fresh. That being said, I have frozen some in the past and they are fine from the freezer. To reheat from there, I usually heat over a direct flame and use tongs to turn the roti.

This recipe is a North Indian recipe and is very popular in the colder months. In these regions a polpuar way to eat it is by eating Bajra churma (crumbled bajara roti). Plain bajra roties are crushed into small pieces with hand then ghee and crushed jaggery (Guar) are added to make churma then served hot.

I do hope you enjoy this recipe. My husband loves rotla and prefers it to roti. The Juwar roti which is coming soon, is in my opinion a slightly better tasting Gluten Free Rotla. Try both and see which you prefer!

 

Gluten Free Millet Roti, Bajra Rotla

Gluten Free Millet Roti, Bajra Rotla

Course Side
Cuisine Indian
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 8 Rotla

Ingredients

  • 2 cups Millet Flour Around 238 g
  • Salt
  • 1 tsp Oil
  • Water as required (Pre boiled) I used around 375 ml

Instructions

  1. In a small bowl combine the millet flour with salt and oil.

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  2. Add  a small amount of the hot water and mix using a spoon. Continue to add water bit by bit until a dough is formed. You may need to adjust the amount of water so take it slowly. Adjust as needed. Too wet, add more flour and too dry add more water.

  3. Knead the dough with wet hands into a ball, using the heel of your hand.

  4. Pre heat the tawa  or flat frying pan on medium heat. Have some extra flour ready in a plate at the side for dusting.

  5. Divide into 8 equal parts.

  6. Dust your hands with the flour, take a portion of the dough and roll it in between your palms into a ball.

  7. Place the ball of dough into the flour and press flat. Dust both sides.

  8. Place the round of dough onto a board or cut a ziplock bag and place between the 2 sheets of plastic and gently roll using a rolling pin into a circle. 

  9. Transfer the roti gently to the preheated tawa or pan. Allow to cook for 30 seconds before turning and cooking for an additional 30 seconds. Turn a couple more times and cook until dark spots appear on both sides. 

  10. Remove from the heat and shake off any excess flour. Serve hot with ghee. 

Recipe Notes

Some people do sieve the Millet flour and you can do this but I didn't feel like it made much difference.

You can remove the roti from the taw and finish over an open flame on the gas cooker using tongs. I do that sometimes and it adds a more smoky flavour.

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