Traditional Bajra na Rotla

A rustic, thick pearl millet flatbread that is a winter favorite in Gujarat and Rajasthan. Best enjoyed with fresh white butter, garlic chutney, and ringna no oro.

Ingredients

• 2 cups Devam Bajari Lot (Pearl Millet Flour)
• Warm Water as needed
• 1/2 tsp Salt
• White Butter or Ghee for serving

Instructions

• Take Devam Bajari Lot and salt in a wide plate (thali).

• Gradually add warm water and knead the dough vigorously with the heel of your palm for 3-4 minutes until it becomes smooth and pliable. Knead only enough dough for 1-2 rotlas at a time.

• Take a large portion of the dough and shape it into a smooth ball.

• Using wet palms, gently flatten the ball and pat it in a circular motion until it forms a thick, even flatbread. (Alternatively, roll it gently between two plastic sheets).

• Carefully transfer the rotla to a hot clay tawa or iron griddle.

• Cook on medium heat until the bottom is cooked, then flip it and cook the other side until brown spots appear.

• Smear generously with white butter and serve hot.