A favourite roti from rural Gujarat.
Bajra na rotla holds a special place in the culinary landscape of Gujarat, India. This traditional flatbread, made from pearl millet flour, embodies both the rich cultural heritage and the nutritional wisdom of the region. With its humble yet hearty appeal, bajra na rotla offers a glimpse into the age-old culinary traditions passed down through generations. Prepared with simple ingredients yet bursting with flavor, it serves as a staple in Gujarati households and is often enjoyed with a dollop of ghee or paired with spicy curries and pickles. Beyond its delectable taste, bajra na rotla exemplifies the ingenious use of indigenous grains, showcasing a sustainable and wholesome approach to nourishment. Its significance extends beyond the realm of mere sustenance, symbolizing the bond between tradition, community, and the land from which it springs.
| Main Ingredients | Bajra flour, Ghee |
| Cuisine | Gujarati |
| Course | Breads |
| Prep Time | 6-10 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Bajra na Rotla :
- 2 cups Bajra flour
- to serve Ghee
Cooking Instructions :
- Take fresh flour. Add salt and water. Knead nicely and make equal size balls.
2. Roll it nicely
3. Cook it on earthern tawa on both side. Apply ghee or butter.
4. Enjoy hot with kadhi or sabji of your choice.
Method :
- Take bajra flour in a bowl. Add sufficient water and knead into a semi-soft dough.
- Divide the dough into large equal portions and shape them balls. Dust the worktop with some bajra flour and place the balls on it. Flatten the balls to make rotis.
- Heat an earthen tawa. Place the rotla on it, dab your palms with water and pat the rotla.
- Once the water dries up, flip the rotla and cook till evenly done from the other side.
- Apply ghee on top and serve hot.