bajra roti

Bajra roti is a nutritious and gluten-free flatbread made with pearl millet flour (bajra). Here's a simple recipe to make bajra roti:

Ingredients:

- 1 cup bajra flour (pearl millet flour)

- Water, as needed

- Salt, to taste

- Ghee or oil, for cooking

Instructions:

1. In a mixing bowl, add the bajra flour and salt. Mix well to combine.

2. Gradually add water to the flour while kneading to form a smooth and soft dough. The dough should be soft but not sticky.

3. Divide the dough into equal-sized portions and roll each portion into a ball.

4. Take a ball of dough and flatten it slightly between your palms.

5. Place the flattened dough on a clean surface dusted with bajra flour to prevent sticking.

6. Using a rolling pin, roll out the dough into a circle, about 6-7 inches in diameter. The roti should be thin, but be careful not to roll it too thin as bajra flour is crumbly.

7. Heat a tawa or griddle over medium heat. Once hot, carefully transfer the rolled-out roti onto the tawa.

8. Cook the roti for a minute or two on one side until you see bubbles forming.

9. Flip the roti using a spatula and cook on the other side for another minute or until both sides are cooked and golden brown spots appear.

10. Apply a little ghee or oil on both sides of the roti and cook for another 30 seconds to a minute until crispy.

11. Remove the bajra roti from the tawa and