Bajra Rotlo (Gujarati Pearl Millet Flatbread)
Traditional Gujarati pearl millet flatbread, hand-patted thick and finished over an open flame. Earthy, gluten-free, and deeply nourishing, with the atta trick that keeps it soft and never cracking.
Equipment
- Cast iron tawa or heavy skillet
- Tongs
- Parchment paper
Ingredients
For the dough
- 2 cups bajra flour pearl millet flour; plus extra for dusting
- 4–6 tablespoons wheat flour atta; 2–3 tbsp per cup of bajra flour
- 3/4 cup warm water plus more as needed
- 1/2 teaspoon salt
- 1 teaspoon ghee or neutral oil optional
To serve
- 2 tablespoons ghee or white butter
- lasan ni chutney (garlic chutney), to serve
- raw onion wedges, to serve
Instructions
Make the dough
- Combine bajra flour, wheat flour (atta), and salt in a large bowl. Whisk together. Make a well in the center.
- Add warm water gradually, mixing with your fingers. Add slowly: bajra flour hydrates quickly.
- Knead into a smooth, soft dough that does not crumble or stick. It should feel like soft play-dough.
- Work in the ghee if using. Cover with a damp cloth and rest 5 minutes.
Shape the rotlo
- Divide dough into 6 equal balls, slightly larger than a golf ball.
- Hand-patting method — wet your palms. Place a ball in one palm and pat flat, rotating with each pat, until 5–6 inches wide and 6–7mm thick.
- Rolling pin method — place ball between two sheets of parchment. Roll gently to a 5-inch circle. Peel top parchment carefully.
Cook
- Heat a cast iron tawa over medium-high heat until very hot. A drop of water should sizzle and evaporate immediately.
- Slide rotlo onto tawa. Cook 1.5–2 minutes until bottom is dry with set edges.
- Flip. Cook another 1.5–2 minutes. Both sides should look matte and dry with small dark spots.
- Using tongs, hold rotlo directly over gas flame for 30–40 seconds, rotating, until small char spots appear. Skip if using induction.
- Transfer to a plate and apply ghee immediately. Serve hot.
Notes
Most important tip: Use 2–3 tablespoons of wheat flour (atta) per cup of bajra flour. This binds the dough just enough to keep the rotlo soft and prevent cracking. Don't skip it.
Fresh flour matters: Use bajra flour under 3 weeks old. Old flour is the #1 cause of cracking and bitter flavor.
Warm water is non-negotiable. Cold water makes stiff, cracking dough.
No gas flame? Skip the flame-finishing step. The tawa cook alone gives excellent results.
Vegan option: Use oil instead of ghee. Brush with vegan butter to serve.
Storage: Best fresh. Refrigerate up to 3 days (reheat on tawa). Freeze up to 15 days. Do not refrigerate raw dough: it gets stiff.
Fresh flour matters: Use bajra flour under 3 weeks old. Old flour is the #1 cause of cracking and bitter flavor.
Warm water is non-negotiable. Cold water makes stiff, cracking dough.
No gas flame? Skip the flame-finishing step. The tawa cook alone gives excellent results.
Vegan option: Use oil instead of ghee. Brush with vegan butter to serve.
Storage: Best fresh. Refrigerate up to 3 days (reheat on tawa). Freeze up to 15 days. Do not refrigerate raw dough: it gets stiff.
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