Fried Bajra Roti (Millet Flour Flatbread) Recipe


· 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


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.

1. Grind the toasted spices in a coffee grinder or with a mortar and pestle.

2. Combine them with the flour and salt and mix well.

3. Add enough warm water to form a ball of dough; it should not be sticky but workable.

4. 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.

5. Divide dough into eight balls and dust work surface with some more millet flour.

6. 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.

7. Press or roll out just one at a time to fry, let the remaining balls of dough rest under the damp towel.

8. Heat the ghee or oil in an 8-10”, heavy-bottomed sauté pan on medium-high heat.

9. Gently place one disc into the oil. When lightly golden brown, turn and fry on the other side.

10. 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