Bajre Ki Roti

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients & Tools

   Measure out 1.5 cups (about 180g) of bajra flour and 0.5 tsp of salt into a large mixing bowl. Measure 0.75 cup (about 180ml) of warm water into a small bowl. Keep your tawa, flat spatula, and a clean kitchen towel ready on the counter.

2. 02

   Mix the Dough

   Add the 0.5 tsp of salt to the bajra flour in the mixing bowl and mix it well with your fingers. Gradually add the warm water, about 1/4 cup at a time, to the flour. Mix with your fingers, bringing the flour together.

3. 03

   Knead the Dough

   Once all the water is added, knead the dough firmly with the heel of your hand for about 5-7 minutes. The dough should feel soft and pliable, not sticky or crumbly. It should form a smooth ball.

4. 04

   Divide the Dough

   Divide the dough into 3 equal portions. Roll each portion into a smooth, round ball. They should be roughly the size of a golf ball.

5. 05

   Shape the Roti (Method 1: Hand Patting)

   Take one dough ball and place it on a clean, dry surface (like a cutting board or your palm). Gently pat it with your other hand, rotating it slowly, to flatten it into a disc about 15 cm (6 inches) in diameter and 0.5 cm (1/4 inch) thick. It's okay if the edges crack a little; just gently press them back together.

6. 06

   Shape the Roti (Method 2: Rolling Pin - Optional)

   Alternatively, dust your surface and the dough ball lightly with a tiny bit of dry bajra flour. Gently roll it out using a rolling pin, rotating it as you roll, to form a disc about 15 cm (6 inches) in diameter and 0.5 cm (1/4 inch) thick. Be gentle, as bajra dough can be a bit fragile.

7. 07

   Preheat Tawa & Cook First Side

   Place the tawa on medium-high flame and let it heat for about 2 minutes until it's hot enough that a drop of water sizzles instantly. Carefully transfer one shaped roti onto the hot tawa. Let it cook for about 1.5 to 2 minutes until you see small bubbles appearing on the surface and the bottom side looks slightly firm and pale brown.

8. 08

   Cook Second Side

   Using the flat spatula, gently flip the roti over to the other side. Cook this side for about 2 to 2.5 minutes until you see more brown spots appearing and it looks cooked through. The roti might puff up a little.

9. 09

   Char on Flame (Optional for Puffed Roti)

   If you want a slightly charred, puffed roti, carefully lift the half-cooked roti from the tawa and place it directly over the medium flame for 10-15 seconds, rotating it with tongs. It should puff up like a balloon. Be careful not to burn it.

10. 10

    Serve and Repeat

    Once cooked, immediately transfer the roti to a plate. Smear 1 tsp of vegan ghee (or oil) evenly over one side of the hot roti. Cover it with a clean kitchen towel to keep it warm and soft. Repeat the shaping and cooking process for the remaining dough balls. Serve immediately with your favorite curry or pickle.