You want a Bajra Roti that bends? That doesn’t snap when you wrap it around your curry or fillings? I’ve got you. This gluten-free pearl millet roti, aka bajre ki roti or millet bhakri, is flexible, soft, and vegan. No wheat. No gums. Pure joy, just like my jowar flour roti and ragi roti.
Bajra roti is a rustic gluten-free Indian bread made with pearl millet flour that's grey in color, while European and US millet tends to be pale yellow. Common in Rajasthan and Gujarat, also known as bajra chapati, it is often paired with dal, chutney, and curry. But here’s the twist: I’ve thrown in psyllium husk (aka isabgol) so this gluten-free indian flatbread bends, folds, and holds your fillings like no other recipe does!
Jump to:
Why You'll Love These
- Gluten-free & celiac-safe, just like my buckwheat kuttu atta flatbread.
- Loaded with fiber, iron, and magnesium.
- Keeps you full and energized longer than wheat (just like my buckwheat tortillas).
- Has a deep, nutty millet flavor to brighten up your meals! Check out my millet cookies if you're a fan of the taste.
Difference Between Bajra and Millet Flour
Bajra flour is the same as pearl millet flour, which is often grey in color. However, if you live in Europe or the US and try looking for millet flour, you will most likely find proso millet, which is yellow and isn't the same. To save you time, I've included directions for both proso millet and pearl millet (aka bajra flour) below.
Ingredients for Bajra Roti
- Bajra flour is not the same as yellow proso millet. I've provided instructions for using both in the recipe card. Use leftovers in these millet recipes.
- Psyllium husks (isabgol in indian) - I recommend using whole husks. Please don't try to substitute this ingredient with common psyllium alternatives; this recipe won't work with anything other than psyllium husks.
See the recipe card for quantities.
How to Make Bajre Ki Roti
Step 1. Pour the water into a medium mixing bowl and whisk in the psyllium husk. Let it sit for 2-3 minutes to form a thick, gel-like mixture.
Step 2. Add the bajra flour and salt directly into the bowl with the psyllium gel. Mix the dough using a spatula, wooden spoon, or just dive in with your hands (my favorite method). Once it comes together, shape it into a ball and place it onto a lightly floured working surface.
Step 3. Cut the dough into four equal pieces using a knife or bench scraper. Roll each piece into a smooth, tight ball; this helps make even, round rotis later.
Step 4. Generously flour your surface. Take one dough ball and gently press it into a disk. Add a little olive oil to the surface to help with rolling. Roll it out into a thin roti, but don’t go too thin or it might tear. You can slide a metal offset spatula underneath the dough to loosen it and make sure it isn’t sticking (totally optional, but handy).
Step 5. Heat a dry flat pan, tawa, or skillet over medium-high heat. Carefully transfer your rolled-out roti onto the hot pan using your hands and cook for about 2 minutes, or until bubbles start to appear. The roti won't puff up entirely, but it will create bubbles. Flip and cook the other side until golden brown spots form (another 1-2 minutes).
Once it’s done, transfer the roti to a plate and cover it with a clean kitchen towel to lock in the moisture. Repeat with the remaining dough balls.
Enjoy them warm with your favorite curry or use them as a wrap!
Expert tips
- If the dough is too dry, add a splash of water, and if it is way too sticky, you can add a bit of flour, although some stickiness is normal and ensures the softness of the roti.
- Keep flouring the surface after each roti to prevent them from sticking.
- Use freshly milled millet flour or newly bought bajra flour to avoid bitterness.
- Oil the dough surface when rolling out to prevent sticking.
- Slide a large metal spatula under the rolled-out roti to prevent it from sticking to the table.
Common Questions
Store bajra roti at room temperature covered with a kitchen towel or in an airtight container for 1-2 days or freeze for up to 2-3 months. Keep in mind that these rotis are best fresh.
Yes, and here is a great 100% millet flour bread recipe to try made with Proso Millet flour!
The traditional pearl millet or proso millet is great, but it can turn bitter if it goes rancid. Jowar (sorghum) is another great millet grain to make delicious sorghum bread with.
Your flour has gone rancid. Keep freshly milled or bought flour in the freezer to preserve freshness and prevent the bitter aftertaste.
More Gluten-Free Recipes You Will Love!
The BEST Bajra Roti
Ingredients
- 240 grams water
- 15 grams whole psyllium husks (isabgol in indian) use 13g if using psyllium powder
- 140 grams bajra flour use 200g if using yellow proso millet flour
- 1 teaspoon salt adjust to taste
SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later!
Instructions
- Pour the water into a medium mixing bowl and whisk in the psyllium husk. Let it sit for 2-3 minutes to form a thick, gel-like mixture.240 grams water, 15 grams whole psyllium husks
- Add the bajra flour and salt directly into the bowl with the psyllium gel. Mix the dough using a spatula, wooden spoon, or just dive in with your hands (my favorite method). Once it comes together, shape it into a ball and place it onto a lightly floured working surface.140 grams bajra flour, 1 teaspoon salt
- Cut the dough into four equal pieces using a knife or bench scraper. Roll each piece into a smooth, tight ball; this helps make even, round rotis later.
- Generously flour your surface. Take one dough ball and gently press it into a disk. Add a little olive oil to the surface to help with rolling. Roll it out into a thin roti but don’t go too thin or it might tear. You can slide a metal offset spatula underneath the dough to loosen it and make sure it isn’t sticking (totally optional, but handy).
- Heat a dry flat pan or skillet over medium-high heat. Carefully place your rolled-out roti on the hot pan and cook for about 2 minutes, or until bubbles start to appear. Flip and cook the other side until golden brown spots form (another 1-2 minutes).
- Once it’s done, transfer the roti to a plate and cover it with a clean kitchen towel to lock in the moisture. Repeat with the remaining dough balls.Enjoy them warm with your favorite curry or use them as a wrap!
Notes
- If the dough is too dry, add a splash of water, and if it is way too sticky, you can add a bit of flour, although some stickiness is normal and ensures the softness of the roti.
- Keep flouring the surface after each roti to prevent them from sticking.
- Use freshly milled millet flour or newly bought bajra flour to avoid bitterness.
- Store bajra flour in the freezer to prevent it from going rancid and developing a bitter aftertaste.
Natasha says
These are perfect for wraps and taste delicious!