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Fried Bajra Roti (Indian Millet Flat Bread) Recipe

Traditional Indian bread made using the hearty and healthy Millet Flour. Perfect topped with the Hot Mango Chutney.

· ½ tsp. toasted cumin
· ½ tsp. coriander
· ½ tsp. brown mustard seed
· ¼ tsp. nigella seeds
· 2 cups millet flour (plus more for dusting)
· 1 tsp. salt
· warm water
· ½ cup ghee (clarified butter) or other high-heat oil such as rice bran oil

1. Grind the toasted spices in a coffee grinder or with a mortar and pestle. Combine them with the flour and salt and mix well. Add enough warm water to form a ball of dough; it should not be sticky but workable. Knead the dough for 3-5 minutes until it becomes smooth and relatively firm. Cover with a damp towel and let rest for 10 minutes.

2. Divide dough into eight balls and dust work surface with some more millet flour. Using a tortilla press lined with plastic wrap on either side or with a rolling pin, flatten the dough out until it is very thin, about 6” diameter and 6-8 mm thick. (If using a tortilla press, you might need to roll it out a bit after pressing.) Use more flour if needed to keep the roti from sticking. Press or roll out just one at a time to fry, let the remaining balls of dough rest under the damp towel.

3. Heat the ghee or oil in an 8-10”, heavy-bottomed sauté pan on medium-high heat. Gently place one disc into the oil. When lightly golden brown, turn and fry on the other side. Remove to paper towels on a plate to absorb excess fat. Continue with the remaining roti. Serve immediately, sprinkle with more salt or nigella seeds and/or freshly chopped cilantro. Great with meat or bean stews or for an anytime snack. Try breaking them up and serving them with mango chutney and fresh cucumber raita.

Makes 8 roti