Traditional Gluten-Free Bajri Na RotlaVeg
Enjoy these traditional, gluten-free Indian flatbreads made from wholesome millet flour. These nutritious rotlas are simple to prepare and offer a delicious, hearty texture perfect for pairing with classic sides. Serve them warm with a dollop of ghee and jaggery, or enjoy them alongside your favorite spicy eggplant curry or dal. Their rustic, earthy flavor makes them a comforting staple that is both naturally gluten-free and incredibly satisfying.
Ingredients
2 cups Pearl Millet (Bajra Flour)
1 tsp Salt
2 cup Water
bits Clarified Butter (Ghee)
Extra dry flour (A small amount)
1 tbsp Vegetable Oil
Instructions
1
In a mixing bowl, combine 2 cups of Bajri flour (millet flour) with 1/2 teaspoon of salt. Gradually add about 2/3 cup of water, mixing until you form a consistent, clay-like dough. You may add an extra tablespoon or two of water if needed to achieve the right consistency.
2
Divide the dough into six equal portions. Take each portion and roll it between your palms to form a smooth ball, then gently flatten each into a disk.
3
Use parchment or wax paper to help roll out the flatbreads. Sprinkle some dry flour onto the paper to prevent sticking.
4
Place a dough ball on the prepared paper. You can either place another piece of paper on top or use a light dusting of dry flour on the surface. Use a rolling pin to roll each piece out into a flatbread.
5
Preheat a nonstick skillet over medium-high heat. Add a tablespoon of oil to heat the pan, then wipe away any excess oil.
6
Place the rolled rotlo onto the hot skillet. Cook, turning as needed, until the flatbread is toasted and cooked through.
7
Once ready, serve the hot flatbreads with ghee, jaggery, or your preferred curry.
