Gluten Free Millet Roti, Bajra Rotla
A North Indian recipe. This gluten-free millet roti easy-to-make, has few ingredients, and pairs well with a lot of Indian dishes.
Ingredients
- 2 cups Millet Flour Around 238 g
- Salt
- 1 tsp Oil
- Water as required (Pre boiled) I used around 375 ml
Instructions
- In a small bowl combine the millet flour with salt and oil.
- 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.
- Knead the dough with wet hands into a ball, using the heel of your hand.
- Pre heat the tawa or flat frying pan on medium heat. Have some extra flour ready in a plate at the side for dusting.
- Divide into 8 equal parts.
- Dust your hands with the flour, take a portion of the dough and roll it in between your palms into a ball.
- Place the ball of dough into the flour and press flat. Dust both sides.
- 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.
- 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.
- Remove from the heat and shake off any excess flour. Serve hot with ghee.
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.
Tried this recipe?Let us know how it was!