Bajra Roti Recipe – Soft, gluten-free Indian bread method

This Bajra Roti is perfect for those looking for a gluten-free alternative to wheat-based rotis or just want to include a variety of grains in their diet. Bajra, also known as pearl millet, is a complete source of protein with complex carbs that keeps you fuller for longer. It’s also super delicious and I have been loving it recently!

What is Bajra Roti?

Bajra roti is an north Indian gluten-free flat bread. It is commonly consumed for breakfast in the state of Rajasthan in India, with a side of Lahsun Chutney (garlic chutney), also some red onions and green chilli peppers for an extra crunch (you may skip this if its too badass for you ;P).

How to make Bajra roti?

There are many ways to make Bajra Roti and I have tried them all. This one works the best and is the one I am going to talk about here.

Set-by-step way to make it with visual aid for your reference:

1. Take one cup of water in a pan and bring it to a boil.

2. Add salt to it and then reduce the heat.

3. Add 1 cup of Bajra/Pearl millet flour to the water and then cover with a lid. Do not touch it yet. This step helps the starches to release and create a glutenous texture and gives the easiest workable dough. No other method guarantees the same results, trust me.

4. After a minute, remove the lid and mix the dough well with a wooden spoon until well combined. Set it aside so it cools down a bit.

5. Then take in on to a work surface and knead the dough into a soft pliable dough.

6. Break off a small piece of the dough and roll it really well into a sphere making sure there are no cracks on the surface.

8. Now sprinkle some of the flour into the ball and press it into a circle either with the help of both hands by turning it or on the surface.

9. Roll it out into a round shape with a rolling pin, while adding enough extra flour to prevent sticking.

10. Carefully take the uncooked roti on one palm and lay it on a hot skillet (on the stove). While one side is cooking, sprinkle a few drops of water on the top of the roti and spread it with the help of a spoon. This step helps the roti stay moist and soft instead of dry and crumbly.

11. Then flip it and cook on the other side. Cook until both sides are slightly golden brown in certain areas and puffy and then take it off the skillet.

12. Then, repeat for the rest of the dough.

13. Apply some vegan ghee or avocado oil on the surface of the rotis if you wish. The rotis will be soft and delicious, nevertheless.

14. Serve with some lahsun chutney or daal or some spices vegan yoghurt and you have yourself a delicious breakfast/lunch/dinner.

Let me know if you try this easy Bajra roti recipe with Lahsun Chutney as I would love to see it! Tag @beextravegant on Instagram.

Try other breakfast/snack items from the blog:

• Vegetable Upma Recipe
• Khaman dhokla recipe
• Paniyaram recipe- shallow fried, spiced rice and lentil balls
• Vegan Yoghurt Toast – Spicy
• Tofu masala sandwich