Though bajra is grown only in certain parts of Rajasthan, bajra rotis are relished all over the state. Thick bajra rotis are cooked over “kanda” (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis. This is a tava version of the famous bajra roti. Bajra rotis can accompany virtually any vegetable or kadhi on a Rajasthani menu. Bajra roti, lahsun ki chutney and onions is the staple diet of the locals. Although absolutely simple to make, these rotis are delicious!. I learned to cook these from my grandmother . In maharashtra and gujraat also people love to eat it in maharashtra the call it bhakari…………………..
- 2 cups bajra (black millet) flour
- salt to taste
- whole wheat flour for dusting
- ghee for smearing
- Combine the bajra flour and salt in a deep bowl and knead into a soft dough using approx. ¾ cup of warm water.
- Take a cling film and lightly dust it with aatta , put a ball of dough and flatten it by patting it lightly with wet fingers to spread it to make a roti ( or you can, Roll out a portion of the dough into a 150 mm. (6″) diameter thick roti using a little whole wheat flour for rolling).
- Heat a non-stick tava (griddle), place the roti over it and cook it for a few seconds or till a few bristles appear on top.
- Turn over the roti and cook the other side for a few more seconds.
- Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Serve immediately smeared with white butter or ghee.