Traditional Gujarati Bajra Rotla Veg

Learn how to make authentic Bajra Rotla, a traditional Gujarati flatbread made from wholesome black millet (bajra) flour. This easy, gluten-free recipe helps you prepare soft, fluffy, and perfectly puffed rotlas using simple ingredients and traditional techniques. Rich in fiber, iron, and essential nutrients, Bajra Rotla is a healthy choice for lunch or dinner. Serve it hot with homemade ghee, jaggery, spicy garlic chutney, fresh curd, or seasonal vegetables for a comforting and satisfying meal.

Prep:2 min

Cook:15 min

Total:17 min

Serves:5

Keep Screen AwakeOFF

Note: This will be reset if you refresh or leave the page.

Ingredients

Instructions

In a deep bowl, sieve together the bajra (black millet) flour and salt.

Gradually add lukewarm water to the flour. Knead the mixture for 3 to 4 minutes until you achieve a smooth, semi-soft dough. It is important to avoid adding all the water at once to maintain the correct consistency.

Immediately divide the prepared dough into 6 equal parts. It is best to cook the rotlas right after kneading, as the dough tends to harden quickly.

Take one portion of the dough, dust it with a little dry bajra flour, and gently press it with your hands. You can either roll it into a 5-inch diameter circle using a rolling pin or shape it carefully by hand.

Heat a non-stick tava (griddle) on a high flame. Place the rotla gently onto the hot griddle.

Cook until small blisters appear on the surface, then turn the rotla over and cook for a few more seconds.

Transfer the rotla to an open flame and cook until it puffs up nicely and brown spots appear on both sides.

Repeat the process for the remaining dough portions. Brush the cooked rotlas with melted ghee and serve immediately while hot, paired with garlic chutney, jaggery, and ghee.