Bajra has no gluten, so the dough relies on warm water to bind it. Take the flour in a wide plate, add salt and pour in warm water a little at a time, mixing with your fingers. Knead for four to five minutes, pressing with the heel of your palm until the dough turns smooth and pliable, like soft clay. If it cracks when you press it, add a spoonful of water. If it sticks to your hands, sprinkle in a little flour. Rest the dough, covered, for five minutes.
How to make bajra roti at home: Easy step-by-step recipe for soft and healthy pearl millet rotis
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- and the roti ends up hard enough to double as a coaster. But anyone who has watched a grandmother pat one out in seconds knows it is mostly about water
- bajra roti recipe
- How to make bajra roti at home: Easy step-by-step recipe for soft and healthy pearl millet rotis
- How to make bajra roti at home: Easy step-by-step recipe for soft and healthy pearl millet rotis Bajra roti has a reputation for being tricky. The dough crumbles
- slightly sweet and wonderfully filling
- the edges crack
- warmth and a light hand. A good bajra roti is earthy
- which is why it is a winter favourite in many Indian homes. Here is a simple five-step way to make soft
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