Bajra roti, is a gluten-free Indian flatbread made simply with pearl millet flour and water. It's the perfect rustic side to robust Indian curries.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2010.

During the winter months, if either ringan bateta nu shaak, ringan tuvar is made you can be sure these bajri na rotla will be served alongside. Fresh off the tawa, the rotla is typically topped with melted ghee and piece of jaggery for the balance. If a smoky baingan bharta is on the menu, rotla will be served alongside. There's usually a side of fiery Gujarati garlic chutney as well.

Other classic pairings include Kathiyawadi olo rustic mashed aubergine dish that shines winter. With mild and seasonal spring onion kadhi spiced stuffed bharela ravaiya brings richness to the meal. A simple mag nu shaak often rounds out the meal.

Bajri na rotla is a staple particularly in Rajasthani and North Gujarati kitchens. Have you tried it with Rajasthani gatte ki sabzi before? It is enjoyed for breakfast, lunch or dinner. It is prepared instantly with bajra flour (pearl millet) and does not need any leavening.

Pearl millet flour is also used in preparing kuler ladoo - a warming Gujarati sweet prepared in the winter months.

Rotla require a few extra steps and techniques than normal whole wheat flour roti due to gluten-free flour.

My grandmas would prepare them the traditional way by patting out the dough in her hand to shape the rotla. My Mum used her hands too but would shape them on a floured surface. I've chosen to stick with a rolling pin!

Ingredients

Bajri no lot - sold as bajra flour or pearl millet flour.

Lukewarm water.

Salt - a pinch.

Desi Ghee to spread on top - optional

You can use this recipe as a base to make bharela rotla (stuffed barja roti).

Hayley's Tips

It is essential to follow these tips to make perfect bajra roti.

Use very fresh bajra flour - ideally using a newly opened bag for the best results. Buy bajra flour in smaller quantities - although the larger bags are more cost-effective, the flour quickly spoils. Old flour will form cracks and will taste bitter too.
The water should be lukewarm and not boiling.
Knead a semi stiff dough more like poori than a soft chapati dough.
Knead the dough for at least 2 - 3 minutes using the heel of your hand to loosen and soften it.
Roll out the dough very gently if using a rolling pin to prevent cracks forming.
The tavi or griddle should be sufficiently hot before placing the dough on it.
Place the rotlo on the tavi from as close to the tavi as possible to prevent air bubbles forming underneath.
Keep the heat medium to high whilst cooking.
Spread a little water over the top side of the rotlo whilst cooking to keep it moist and prevent it drying out.
Immediately spread ghee over the rotla to keep them soft and moist.

Storage

Bajra roti is best eaten immediately after cooking. As soon as the roti cools, it will harden so you will notice changes to the taste and texture.

It can be stored in an airtight container for up to 1 day. Reheat in the microwave or stove top.

Bajri na rotla served with curry, jaggery and garlic chutney.

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