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Bajre di roti
باجرے دی روٹی (bajre di roti): hand-patted pearl-millet flatbread from South Punjab and Cholistan
Pearl millet grows where wheat gives up, in the sandy fields on the edge of the Cholistan desert around Bahawalpur, and there bajre di roti is the bread of winter, thick, grey-green and earthy with a slightly sweet, nutty taste. Because millet has no gluten, the dough is kneaded one roti at a time and patted out between wet palms rather than rolled, which takes a little practice but no special equipment. In village homes it is eaten hot with a lump of white butter or ghee and a piece of jaggery, or with sarson ka saag and a bowl of lassi; for a vegan meal, serve it with saag cooked in oil. Making all the dough at once is the classic error: millet dough dries and cracks within minutes. Chef's tip: knead each portion fresh with warm water and the heel of your hand until it feels smooth and slightly sticky, like soft clay.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 3
Ingredients
For the roti
- 10 ½ oz gluten-free pearl millet flour (bajra)plus extra for dusting
- 1 /4 tsp salt
- 1 cup warm waterapproximately
To serve
- 1 ¾ oz jaggery (gur) (optional)
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Method
0/7 doneStep 1: Heat a heavy tawa or cast-iron pan over a medium heat for 5 minutes while you mix the dough.
5 minStep 2: Mix 10 ½ oz gluten-free pearl millet flour (bajra) with 1 /4 tsp salt and divide it into 6 portions; tip one portion into a wide bowl, keeping the rest covered.
2 minStep 3: Add about 3 tbsp of 1 cup warm water and knead the portion with the heel of your hand for about 2 minutes until it is smooth, holds together without cracking and feels soft.
2 minStep 4: Shape it into a ball, then pat it between wet palms, or on a wet cloth or sheet of baking paper, into a round about 15 cm across and 5 mm thick, mending any cracks at the edges with a wet finger.
1 minStep 5: Lay the roti on the hot tawa, wipe the top with a wet hand and cook for about 2 minutes until the base has brown spots and the edges lift.
2 minStep 6: Flip and cook the second side for about 2 minutes, pressing gently with a cloth, until cooked through and lightly charred in spots; repeat with the remaining dough.
2 minStep 7: Serve hot with 1 ¾ oz jaggery (gur) on the side, or rubbed with ghee or white butter if you are not keeping it vegan.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 4 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bajre di roti take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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