Bajra Roti

Step 1

In a large mixing bowl, combine 1.5 cups pearl millet flour and 0.5 teaspoon fine sea salt. Mix well with your fingers to distribute the salt evenly throughout the flour.

Step 2

Create a well in the center of the flour mixture. Gradually pour in 0.75 cup warm water while mixing with your fingers, a little at a time. The dough will be slightly wetter and stickier than wheat dough — this is normal. Knead for 2-3 minutes until you have a soft, cohesive dough that comes together but still feels a touch moist.

Step 3

Drizzle 1 tablespoon ghee or oil over the dough and knead for another 30 seconds to incorporate it evenly. Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 5 minutes — this allows the flour to fully hydrate.

Step 4

While the dough rests, place a large cast iron skillet or griddle over medium-high heat and let it preheat for 2 minutes until it's hot enough that a drop of water sizzles immediately on contact.

Step 5

Divide the dough into 4 equal portions and roll each into a ball between your palms. Bajra dough can be crumbly, so if it breaks slightly at the edges, just pinch it back together — this is expected.

Step 6

Place the first dough ball on a sheet of parchment paper or plastic wrap. Using your fingers or a rolling pin, gently press and flatten it into a thin circle about 1/8-inch thick, roughly 7-8 inches in diameter. The edges may be slightly uneven, which is authentic. If the dough cracks at the edges, gently press them together.

Step 7

Carefully transfer the flattened roti to the hot skillet by sliding it off the parchment paper. Cook for 45 seconds to 1 minute — you'll see the bottom develop light golden-brown spots and the roti will begin to puff slightly in places. Listen for a gentle sizzle; if it sounds aggressive, lower the heat to medium.

Step 8

Flip the roti and cook the other side for 45 seconds to 1 minute until it's also golden-brown and cooked through. Bajra roti won't puff like wheat roti, but it should feel firm and cooked, not doughy. If desired, drizzle a few drops of ghee or oil on the surface while cooking for extra richness.

Step 9

Transfer the cooked roti to a plate and cover with a clean kitchen towel to keep it warm and soft. Repeat the rolling and cooking process with the remaining 3 dough portions.

Step 10

Serve the bajra rotis warm, stacked on a plate with a small bowl of ghee on the side for brushing. They pair beautifully with curries, dal, pickles, or any vegetable dish.