Bajri na Rotla
Traditionally millet flour flat bread (bajri na rotla) is made with hands (without use of rolling pin and flat surface) and cooked in a griddle made of clay.
- 1 cup bajri (millet) flour
- ¼ teaspoon salt or to taste
- Water as needed
- ½ cup bajri or all-purpose flour, for dusting and rolling
- ⅛ cup or less ghee or melted butter for brushing (optional)
- Combine salt and bajri flour in a medium mixing bowl. Gradually add water and knead into soft and smooth dough. Divide into 5 to 6 equal portions and roll into balls.
- Start heating a skillet or a griddle on medium high heat.
- Place flour for dusting and rolling in a plate. Dip a ball into flour and gently flatten it with your hand. Flip it on other side and roll it in flour. Start rolling dough on a wooden or marble cutting board either with a rolling pin or with your hands by gently pressing on dough and moving in a circle, until it makes a circle of 4 inch diameter. To roll this dough easily you will have to constantly dust flour on both sides.
- Transfer it to a heated skillet or a griddle and cook it on one side for 40 seconds to a minute or until small bubbles appear on surface. Flip it and cooked it on other side for a minute to minute and a half. Remove a skillet or a griddle from heat and increase heat to high. Place the first side of rotla on open flame and let the rotla puff up. Flip it to other side and let it cook for a 10 to 20 seconds. Remove from heat and transfer to a plate. Replace a skillet or a griddle over medium high heat. Dust off extra flour from rotla and brush the first side with ghee or melted butter. Repeat the process with remaining dough balls. Stack cooked rotla, and to keep rotla warm, wrap it in kitchen towel. Serve warm with a vegetable or bean dish and garlic chutney. Children love to eat rotla with ghee and jaggery (Indian raw sugar).