Bajri Rotla ( pearl millet flat bread)

Bajri Rotla is a rustic and wholesome flatbread made from bajra (pearl millet) flour, deeply rooted in the culinary traditions of Gujarat, especially the Kathiyawad region. Thick, earthy, and satisfying, these rotlas are typically cooked on a clay or iron griddle, giving them a distinct smoky aroma and robust flavor.

Packed with fiber, iron, magnesium, and essential amino acids, bajra is a gluten-free grain known for promoting digestive health, regulating blood sugar, and keeping you full for longer. Bajri Rotla is best enjoyed hot, generously smeared with homemade ghee or butter, and served with garlic chutney, baingan bharta, jaggery, or kadhi.

Whether part of a winter comfort meal or a daily rural staple, Bajri Rotla reflects the simplicity, nutrition, and deep-rooted food culture of Kathiyawad.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes: 4 rotlas

Ingredients:
2 cups bajra flour (pearl millet flour)
Warm water (as needed)
A pinch of salt (optional)
Ghee or white butter (for serving)

Method:

1. In a large bowl, add bajra flour and a pinch of salt. Gradually add warm water and knead into a soft dough.(Note: Bajra dough doesn’t have gluten, so knead gently but firmly. It should be pliable, not sticky.)
2. Divide dough into 4 equal parts.Take one portion, roll it into a ball, and flatten it using your palms. Pat it gently with your hands or roll it with a rolling pin between two sheets of plastic or using dry flour. Aim for a thick disc (approx. 6–7 inches).
3. Heat a tawa (preferably clay). Place the rotla on the hot tawa and cook on medium flame. Flip once you see bubbles or the base gets spots. Cook the other side similarly.
4. Now, using tongs, hold the rotla directly over the flame to puff it up. Remove from heat.
5. Apply ghee or white butter generously while hot. Serve immediately with garlic chutney, baingan bharta, jaggery, green chili, or kadhi.

Note:

1. For added aroma, try cooking on a clay griddle ( Tavdi ) if available.